01616nam0 2200361 i 450 VAN012589720220311094214.548N978303004777120191217d2018 |0itac50 baengCH|||| |||||ˆThe ‰Maillard Reaction in Food ChemistryCurrent Technology and ApplicationsDongliang Ruan, Hui Wang, Faliang ChengChamSpringer2018XXIII, 84 p.ill.24 cm001VAN01232502001 SpringerBriefs in Molecular Science210 ChamSpringerCHChamVANL001889612.3Nutrizione umana22540Chimica generale22543Chimica analitica22641.3Alimenti22RuanDongliangVANV097303769475ChengFaliangVANV097305769476WangHuiVANV097304426970Springer <editore>VANV108073650ITSOL20240614RICAhttps://link.springer.com/book/10.1007/978-3-030-04777-1E-book - Accesso al full-text attraverso riconoscimento IP di Ateneo, proxy e/o ShibbolethBIBLIOTECA DEL DIPARTIMENTO DI SCIENZE E TECNOLOGIE AMBIENTALI BIOLOGICHE E FARMACEUTICHEIT-CE0101VAN17NVAN0125897BIBLIOTECA DEL DIPARTIMENTO DI SCIENZE E TECNOLOGIE AMBIENTALI BIOLOGICHE E FARMACEUTICHE17CONS e-book 2112 17BIB2112/331 331 20191217 Maillard Reaction in Food Chemistry1568694UNICAMPANIA