LIBROS DEL AUTOR: weihui luo

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  • Chemistry of Maillard Reactions in Processed Foods
    Salvatore Parisi / Weihui Luo
    This SpringerBrief explains the importance of Maillard reactions in food processing. It underlines that the term 'Maillard reaction' actually does not describe one single chemical reaction, but an entire class of chemical reactions, which lead to browning, with a strong impact on visual appearance, odor, and flavor. It emphasizes that the Maillard reactions are still not fully ...
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