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2 produkter
Maillard Reaction in Food Chemistry
Current Technology and Applications
Av Dongliang Ruan, Hui Wang m. fl.
Häftad, 2018
736 kr
Lägg i varukorg
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 …
Maillard Reaction in Food Chemistry
Current Technology and Applications
Av Faliang Cheng, Hui Wang m. fl.
E-bok, 2018
923 kr
Lägg i varukorg
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 …
