master's thesis
Reactivity of the amino groups of lysine in the Maillard reaction

Danijela Mikulčić (2006)
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Biochemical Engineering
Laboratory for Cell Technology, Application and Biotransformations
Cite this document...

Mikulčić, D. (2006). Reaktivnost amino-skupina lizina u Maillardovoj reakciji (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:063403

Mikulčić, Danijela. "Reaktivnost amino-skupina lizina u Maillardovoj reakciji." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2006. https://urn.nsk.hr/urn:nbn:hr:159:063403

Mikulčić, Danijela. "Reaktivnost amino-skupina lizina u Maillardovoj reakciji." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2006. https://urn.nsk.hr/urn:nbn:hr:159:063403

Mikulčić, D. (2006). 'Reaktivnost amino-skupina lizina u Maillardovoj reakciji', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 19 August 2019, https://urn.nsk.hr/urn:nbn:hr:159:063403

Mikulčić D. Reaktivnost amino-skupina lizina u Maillardovoj reakciji [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2006 [cited 2019 August 19] Available at: https://urn.nsk.hr/urn:nbn:hr:159:063403

D. Mikulčić, "Reaktivnost amino-skupina lizina u Maillardovoj reakciji", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2006. Available at: https://urn.nsk.hr/urn:nbn:hr:159:063403