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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...
| Main Authors: | , , |
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| Corporate Author: | |
| Format: | e-Book |
| Language: | English |
| Published: |
Cham :
Springer International Publishing :
2018.
Imprint: Springer, |
| Edition: | 1st ed. 2018. |
| Series: | Chemistry of Foods,
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| Subjects: | |
| Online Access: | Full-text access |