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...
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| Format: | eBook |
| Language: | English |
| Language Notes: | English. |
| Published: |
Cambridge :
Royal Society of Chemistry,
[2002]
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| Series: | RSC food analysis monographs.
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| Subjects: | |
| Online Access: | Connect to the full text of this electronic book |
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