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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Bibliographische Detailangaben

1. Verfasser:	Ruan, Dongliang (VerfasserIn)
Format:	Elektronisch E-Book
Sprache:	Englisch
Veröffentlicht:	Cham : Springer International Publishing, 2018.
Ausgabe:	1st ed. 2018.
Schriftenreihe:	Chemistry of Foods,
Schlagworte:	Food-Biotechnology. Analytical chemistry. Carbohydrates. Nutrition .
ISBN:	9783030047771
ISSN:	2199-689X
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