Das menschliche Altern – ein Backprozess? Zur Bedeutung der Maillard-Reaktion in Lebensmitteln und in vivo - Prof. Dr. Dr. Thomas Henle - Universität Hamburg
Videokatalog
7001 Aufrufe
11.07.2013
https://lecture2go.uni-hamburg.de/l2go?p_p_id=AutocompleteSearch_INSTANCE_GlobalMobileSearch&p_p_lifecycle=2&p_p_state=normal&p_p_mode=view&p_p_cacheability=cacheLevelPage&_AutocompleteSearch_INSTANCE_GlobalMobileSearch_task=findVideos&_AutocompleteSearch_INSTANCE_GlobalMobileSearch__OpenAccessVideos_objectType=v&_AutocompleteSearch_INSTANCE_GlobalMobileSearch__OpenAccessVideos_mvcRenderCommandName=%2Fview%2Frender%2Fdetails&_AutocompleteSearch_INSTANCE_GlobalMobileSearch__OpenAccessVideos_objectId=15255
https://lecture2go.uni-hamburg.de/l2go?p_p_id=AutocompleteSearch_INSTANCE_GlobalDesktopSearch&p_p_lifecycle=2&p_p_state=normal&p_p_mode=view&p_p_cacheability=cacheLevelPage&_AutocompleteSearch_INSTANCE_GlobalDesktopSearch_task=findVideos&_AutocompleteSearch_INSTANCE_GlobalDesktopSearch__OpenAccessVideos_objectType=v&_AutocompleteSearch_INSTANCE_GlobalDesktopSearch__OpenAccessVideos_mvcRenderCommandName=%2Fview%2Frender%2Fdetails&_AutocompleteSearch_INSTANCE_GlobalDesktopSearch__OpenAccessVideos_objectId=15255
