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Brasil
Revista de Nutrição (1415-5273)
Produtos da reação de Maillard em alimentos: implicações para a saúde

Received Citations (6)

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2016 Revista Ceres Francisquini, Júlia d'Almeida Evaluation of Maillard Reaction intensity, Physical-chemistry Attributes and Texture Analysis in "Dulce de Leche"
2018 Revista da Associação Médica Brasileira Campos, Maria Teresa Fialho de Sousa Mourning and Takotsubo cardiomyopathy: neuroendocrine implications and nutritional management
2014 Food Science and Technology (Campinas) Lima e Silva, Magalli Costa Barbosa Proteins of Bacuri almonds: nutritional value and in vivo digestibility
2020 Food Science and Technology OLIVEIRA, Dayse Lícia de Enrichment of fishburgers with proteins from surimi washing water
2020 Food Science and Technology LIMA, Pâmela Cristina Obtaining and characterizing “dulce de leche” prepared with sheep’s and cow’s milk in different proportions
2020 Revista chilena de nutrición Hiroshi S, Hélio Protein and glucose reduction by Maillard reaction in milk with hydrolyzed lactose
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