The Maillard Reaction in Food Chemistry - Ruan - Books - Springer Nature Switzerland AG - 9783030047764 - December 6, 2018
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The Maillard Reaction in Food Chemistry 1st ed. 2018 edition

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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.


84 pages, XXIII, 84 p.

Media Books     Book
Released December 6, 2018
ISBN13 9783030047764
Publishers Springer Nature Switzerland AG
Pages 84
Dimensions 150 × 220 × 20 mm   ·   250 g   (Weight (estimated))
Language German  

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