The Maillard Reaction in Food Chemistry Current Technology and Applications /

This book is devoted to the characterization of Maillard reaction products using mass spectrometry (MS)-based technologies. The Maillard reaction is a well-known non-enzymatic reaction between reducing sugars and proteins, and one of the most important reactions in food sciences. The authors explore...

Ful tanımlama

Detaylı Bibliyografya
Asıl Yazarlar: Ruan, Dongliang (Yazar), Wang, Hui (Yazar), Cheng, Faliang (Yazar)
Müşterek Yazar: SpringerLink (Online service)
Materyal Türü: e-Kitap
Dil:İngilizce
Baskı/Yayın Bilgisi: Cham : Springer International Publishing : Imprint: Springer, 2018.
Edisyon:1st ed. 2018.
Seri Bilgileri:Chemistry of Foods,
Konular:
Food science.
Analytical chemistry.
Chemistry, Organic.
Nutrition   .
Food Science.
Analytical Chemistry.
Organic Chemistry.
Nutrition.
Online Erişim:Full-text access
OPAC'ta görüntüle

Internet

Full-text access
OPAC'ta görüntüle

Merkez Kütüphane

Detaylı Erişim Bilgileri Merkez Kütüphane
Kopya Bilgisi UnknownBarcode

Benzer Materyaller