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Maillard Reaction in Food Chemistry

- Current Technology and Applications

Bag om Maillard Reaction in Food Chemistry

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.

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  • Sprog:
  • Engelsk
  • ISBN:
  • 9783030047764
  • Indbinding:
  • Paperback
  • Sideantal:
  • 84
  • Udgivet:
  • 6. december 2018
  • Udgave:
  • 12018
  • Vægt:
  • 180 g.
  • 8-11 hverdage.
  • 22. november 2024
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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.

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