Medicin og biovidenskab
Advanced Glycation End Products
48%
Aldehydes
36%
butyraldehyde
23%
Crystallization
26%
Flour
34%
Free Radicals
32%
Hot Temperature
20%
Infant Formula
100%
Lactose
20%
Lipids
31%
Maillard Reaction
41%
Milk
73%
Multivariate Analysis
18%
n-hexanal
15%
pentanal
17%
Powders
78%
Temperature
37%
Triticum
31%
Water
31%
Landbrug og biologi
activation energy
36%
advanced glycation end products
50%
aldehydes
23%
crystallization
15%
dried milk
93%
flour
18%
glycation
35%
infant formulas
95%
lactose
16%
lipids
18%
multivariate analysis
26%
prediction
17%
shelf life
32%
storage temperature
26%
temperature
17%
water activity
41%
wheat flour
27%
Kemiske forbindelser
Compound Mobility
24%
Emulsifying Agent
27%
Emulsion
21%
Fat
25%
Free Radical
20%
Heat
19%
Lipid
15%
Microviscosity
35%
Monoglyceride
25%
Spin Probe
19%