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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...

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 : 2018. Imprint: Springer,
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

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