Chemistry of Maillard Reactions in Processed Foods - SpringerBriefs in Molecular Science - Salvatore Parisi - Books - Springer International Publishing AG - 9783319954615 - July 9, 2018
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Chemistry of Maillard Reactions in Processed Foods - SpringerBriefs in Molecular Science 2018 edition


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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.


59 pages, 8 Tables, color; 8 Illustrations, color; 2 Illustrations, black and white; VI, 59 p. 10 il

Media Books     Paperback Book   (Book with soft cover and glued back)
Released July 9, 2018
ISBN13 9783319954615
Publishers Springer International Publishing AG
Pages 59
Dimensions 233 × 155 × 7 mm   ·   124 g
Language French  

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