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Maillard Reaction in Foods Mitigation Strategies and Positive Properties /
This book provides an overview of mitigation strategies and positive health effects of Maillard Reaction products in the contexts of food processing and storage. The effects of Maillard Reactions can vary considerably: while on the one hand certain sensorial alterations and influences on color, flav...
| Main Authors: | , , , |
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| Corporate Author: | |
| Format: | e-Book |
| Language: | English |
| Published: |
Cham :
Springer International Publishing :
2019.
Imprint: Springer, |
| Edition: | 1st ed. 2019. |
| Series: | Chemistry of Foods,
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| Subjects: | |
| Online Access: | Full-text access |