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      Cover image for The Maillard Reaction in Food Chemistry: Current Technology and Applications
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      The Maillard Reaction in Food Chemistry: Current Technology and Applications

      Dongliang Ruan,Hui Wang,Faliang Cheng

      This book is devoted to the characterization of Maillard reaction products using mass spectrometry (MS)-based technologies. The Maillard reaction is a well-known non-enzymatic reaction between reducing sugars and proteins, and…

      $161.99

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