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The maillard reaction in food chemistry : current technology and applications /

Dongliang, Ruan

The maillard reaction in food chemistry : current technology and applications / Dongliang Ruan, Hui Wang, Faliang Cheng - Cham, Switzerland : Springer, 2018. - xxiii, 84 pages : illustrations ; 24 cm.

Includes bibliographical references.

ISBN: 9783030047764 Pbk.

Subjects--Topical Terms:
Food industry and trade--Technological innovations
Analytical chemistry
Maillard reaction

LC Class. No.: TP 372.55.M35 D66 2018 CAFSD RC

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