tailieunhanh - Ebook Chemistry of maillard reactions in processed foods

Ebook "Chemistry of maillard reactions in processed foods" s aim at presenting chemical background information or an introduction and clear-cut overview on the chemistry related to specific topics in this area. Typical topics thus include: ccompound classes in foods—their chemistry and properties with respect to the foods (. sugars, proteins, fats, minerals, .); contaminants and additives in foods—their chemistry and chemical transformations; . |