The Maillard Reaction in Food Chemistry Current Technology and Applications /

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. The authors explore...

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Bibliographic Details

Main Author:	Ruan, Dongliang (Author)
Format:	Electronic eBook
Language:	English
Published:	Cham : Springer International Publishing, 2018.
Edition:	1st ed. 2018.
Series:	Chemistry of Foods,
Subjects:	Food-Biotechnology. Analytical chemistry. Carbohydrates. Nutrition .
ISBN:	9783030047771
ISSN:	2199-689X
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