The Maillard Reaction in Food Chemistry Current Technology and Applications / by Dongliang Ruan, Hui Wang, Faliang Cheng.
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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