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Chemistry of Maillard Reactions in Processed Foods - SpringerBriefs in Molecular Science Salvatore Parisi 2018 edition
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Chemistry of Maillard Reactions in Processed Foods - SpringerBriefs in Molecular Science
Salvatore Parisi
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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