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Télécharger le livre : The Maillard Reaction in Food Chemistry
Faliang Cheng , Dongliang Ruan , Hui Wang
The Maillard Reaction in Food Chemistry
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...
Editeur : Springer
Parution : 2018-11-27
Collection : SpringerBriefs in Molecular Science
Format(s) : PDF, ePub
68,56 €
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