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The Maillard Reaction in Food Chemistry Ruan 1st ed. 2018 edition
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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 |
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