01470nam0 2200361 i 450 SUN012589720191217093948.6300.00N978303004777120191217d2018 |0engc50 baengCH|||| |||||The *Maillard Reaction in Food ChemistryCurrent Technology and ApplicationsDongliang Ruan, Hui Wang, Faliang ChengCham : Springer, 2018XXIII84 p.ill. ; 24 cmPubblicazione in formato elettronico001SUN01232502001 *SpringerBriefs in Molecular Science210 ChamSpringer.CHChamSUNL001889612.3Nutrizione umana22540Chimica generale22543Chimica analitica22641.3Alimenti22Ruan, DongliangSUNV097303769475Wang, HuiSUNV097304426970Cheng, FaliangSUNV097305769476SpringerSUNV000178650ITSOL20200921RICAhttps://link.springer.com/book/10.1007%2F978-3-030-04777-1#tocSUN0125897UFFICIO DI BIBLIOTECA DEL DIPARTIMENTO DI SCIENZE E TECNOLOGIE AMBIENTALI BIOLOGICHE E FARMACEUTICHE17CONS e-book 2112 17BIB2112 331 20191217 Maillard Reaction in Food Chemistry1568694UNICAMPANIA