Name: Maillard Reaction in Food Chemistry
Price: 651.95 DKK
Availability: InStock
Author: Hui Wang
ISBN: 9783030047764

Maillard Reaction in Food Chemistry af Hui Wang

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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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Sprog:
Engelsk

ISBN:
9783030047764

Forlag:
Springer Nature Switzerland AG

Indbinding:
Paperback

Sideantal:
84

Udgivet:
6. december 2018

Udgave:
12018

Vægt:
180 g.

Leveringstid: 8-11 hverdage.
Forventet levering: 5. december 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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