R ikan (2 Ergebnisse)

Gebunden. Zustand: New. The Maillard reaction, named after its inventor, Louis-Camille Maillard, refers to reactions between amines and carbonyl compounds, and is responsible for changes in the colour and nutritive value of foodstuffs. This volume contains essays on our current un.

Gebunden. Zustand: New. .this book deals comprehensively with a current topic in one handy volume. (La Doc Sti, Vol. 371, March 1999)Naturally Occurring Glycosides Edited by Raphael Ikan The Hebrew University of Jerusalem, Israel Naturally Occurring Glycosides summarises s.