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...
| Основен автор: | Fayle, S. E. |
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| Други автори: | Gerrard, Juliet A. |
| Формат: | Електронна книга |
| Език: | English |
| Публикувано: |
Cambridge :
Royal Society of Chemistry,
℗♭2002.
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| Серия: |
RSC food analysis monographs.
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| Предмети: | |
| Онлайн достъп: |
http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=496078 |
| Подобни документи: |
Print version::
Maillard reaction. |
| Онлайн достъп от Библиотека ”Паница” на Американския университет в България: |
http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=496078 |
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| Провери в Paniza Library, AUBG | Сигнатура: |
TP372.55.M35 F39 2002eb |
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