Image for Chemistry of Maillard Reactions in Processed Foods

Chemistry of Maillard Reactions in Processed Foods (1st ed. 2018 edition.)

Part of the Springerbriefs in Molecular Science series
See all formats and editions

This SpringerBrief explains the importance of Maillard reactions in food processing. formation of antioxidants), the Brief discusses that there are also conditions where Maillard reactions can result in toxic or mutagenic reactions.

Read More
Available
£44.99
Add Line Customisation
Available on VLeBooks
Add to List
Product Details
3319954636 / 9783319954639
eBook (Adobe Pdf, EPUB)
29/06/2018
English
58 pages
Copy: 10%; print: 10%