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Chemistry of Maillard Reactions in Processed Foods
part of the SpringerBriefs in Molecular Science series
part of the Chemistry of Foods series
- Binding:
- Paperback
- Pages:
- 59
- Published:
- July 8, 2018
- Edition:
- 12018
- Dimensions:
- 233x155x7 mm.
- Weight:
- 124 g.
Delivery:
2-4 weeks
Expected delivery: January 25, 2025
Extended return policy to January 30, 2025
Description of Chemistry of Maillard Reactions in Processed Foods
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.
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