{"product_id":"9780471963004","title":"The Maillard Reaction : Consequences for the Chemical and Life Sciences","description":"\u003cp\u003eThe 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 understanding of the reaction.\u003c\/p\u003e","brand":"John Wiley \u0026 Son Ltd","offers":[{"title":"Default Title","offer_id":48675380429035,"sku":"00000_00000_00000_00000","price":975.93,"currency_code":"SGD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0758\/4484\/5803\/files\/9780471963004-1.jpg?v=1785758326","url":"https:\/\/kinokuniya.com.sg\/zh\/products\/9780471963004","provider":"Books Kinokuniya Singapore","version":"1.0","type":"link"}