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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...

Detaylı Bibliyografya
Asıl Yazarlar:	Parisi, Salvatore (Yazar), Ameen, Sara M. (Yazar), Montalto, Shana (Yazar), Santangelo, Anna (Yazar)
Müşterek Yazar:	SpringerLink (Online service)
Materyal Türü:	e-Kitap
Dil:	İngilizce
Baskı/Yayın Bilgisi:	Cham : Springer International Publishing : 2019. Imprint: Springer,
Edisyon:	1st ed. 2019.
Seri Bilgileri:	Chemistry of Foods,
Konular:	Food science. Nutrition . Pharmacology. Food > Microbiology. Food Science. Nutrition. Food Microbiology.
Online Erişim:	Full-text access

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