Classification of the Maillard reaction: A conceptual approach
- 1 January 1997
- journal article
- editorial
- Published by Elsevier in Trends in Food Science & Technology
- Vol. 8 (1), 13-18
- https://doi.org/10.1016/s0924-2244(96)20013-5
Abstract
No abstract availableKeywords
This publication has 1 reference indexed in Scilit:
- Glycine Specific Novel Maillard Reaction Products: 5-Hydroxy-1,3-dimethyl-2(1H)-quinoxalinone and Related CompoundsJournal of Agricultural and Food Chemistry, 1997