Your search returned 4 results.

Results
	1.	Effects of olive, canola, and sunflower oils on the formation of volatiles from the Maillard reaction of lysine with xylose and glucose. [electronic resource] by Negroni, M D'Agostina, A Arnoldi, A Producer: 20010621 In: Journal of agricultural and food chemistry vol. 49 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Autoxidation in xylose/lysine model systems. [electronic resource] by Negroni, M D'Agostina, A Arnoldi, A Producer: 20000424 In: Journal of agricultural and food chemistry vol. 48 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Lysinoalanine content of formulas for enteral nutrition. [electronic resource] by Boschin, G D'Agostina, A Rinaldi, A Arnoldi, A Producer: 20030926 In: Journal of dairy science vol. 86 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	The microbial degradation of azimsulfuron and its effect on the soil bacterial community. [electronic resource] by Valle, A Boschin, G Negri, M Abbruscato, P Sorlini, C D'Agostina, A Zanardini, E Producer: 20070329 In: Journal of applied microbiology vol. 101 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

Refine your search