عنوان 1 :
The influence of carrageenan on interfacial properties and short-term stability of milk whey proteins emulsionsلینک 1 : http://www.sciencedirect.com/science/article/pii/S0268005X13000350
عنوان 2 :
Melanoidins produced by the Maillard reaction: Structure and biological activityلینک 2...