The Maillard reaction /

It is almost 100 years since the Maillard reaction was first described. Despite decades of research since then, the products of the reaction and the mechanistic pathways leading to their formation are only gradually being unravelled. Combining comprehensive information regarding the various methods...

Full description

Bibliographic Details

Main Author:	Fayle, S. E.
Other Authors:	Gerrard, Juliet A.
Format:	eBook
Language:	English
Language Notes:	English.
Published:	Cambridge : Royal Society of Chemistry, [2002]
Series:	RSC food analysis monographs.
Subjects:	Maillard Reaction. Food Analysis. Maillard reaction. Análise de alimentos. Chemistry. Reações químicas. Science. TECHNOLOGY & ENGINEERING > Food Science. Electronic books.
Online Access:	Connect to the full text of this electronic book