Yüklüyor…
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...
| Asıl Yazarlar: | , , |
|---|---|
| Müşterek Yazar: | |
| 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: | |
| Online Erişim: | Full-text access OPAC'ta görüntüle |