Ruan, Dongliang <br/><br/>
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 .
<br/><br/><label>ISBN: </label>9783030047771 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Analytical chemistry<br/>Carbohydrates<br/>Food--Biotechnology
<br/><br/><label>LC Class. No.: </label>TP248.65 F66  / R83 2018eb