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The Maillard Reaction (RSC Food Analysis Monographs)
The Maillard Reaction - RSC Food Analysis Monographs
Author: S.E. Fayle, J.A. Gerrard
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 that can be employed in the analysis of Maillar...  more »
ISBN-13: 9780854045815
ISBN-10: 0854045813
Publication Date: 5/2/2002
Pages: 120
Edition: 1
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Publisher: Royal Society of Chemistry
Book Type: Hardcover
Members Wishing: 0
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