LIBROS DEL AUTOR: faliang cheng

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  • The Maillard Reaction in Food Chemistry
    Dongliang Ruan / Faliang Cheng / Hui Wang
    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 one of the most important reactions in food sciences. The authors explore different MS-based technologies to systematically investigate the Maillard reac...
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