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- W4250899372 abstract "This book presents a systematic characterization of Maillard reaction products using mass spectrometry-based technologies, and discusses how glucosylation can improve functional properties of food proteins, thus broadening the understanding of the Maillard reaction in food processing." @default.
- W4250899372 created "2022-05-12" @default.
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- W4250899372 date "2018-01-01" @default.
- W4250899372 modified "2023-10-16" @default.
- W4250899372 title "The Maillard Reaction in Food Chemistry" @default.
- W4250899372 doi "https://doi.org/10.1007/978-3-030-04777-1" @default.
- W4250899372 hasPublicationYear "2018" @default.
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