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The maillard reaction in food chemistry [electronic resource] : current technology and applications /

Ruan, Dongliang

The maillard reaction in food chemistry current technology and applications / [electronic resource] : Dongliang Ruan, Hui Wang, Faliang Cheng - Cham : Springer, 2018 - 1 online resource (84 pages) : ill. - Chemistry of Foods . - Springerbriefs in molecular science. Chemistry of foods .

ISBN: 9783030047771

Subjects--Topical Terms:
Analytical chemistry
Carbohydrates
Food--Biotechnology

LC Class. No.: TP248.65 F66 / R83 2018eb

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The maillard reaction in food chemistry [electronic resource] : current technology and applications /

AIT

Asian Institute of Technology Library