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The Maillard Reaction in Food Chemistry Ruan 1st ed. 2018 edition
The Maillard Reaction in Food Chemistry
Ruan
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.
| Medios de comunicación | Libros Book |
| Publicado | 6 de diciembre de 2018 |
| ISBN13 | 9783030047764 |
| Editores | Springer Nature Switzerland AG |
| Páginas | 84 |
| Dimensiones | 150 × 220 × 20 mm · 250 g (Peso (estimado)) |
| Lengua | Alemán |