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Australian Journal of Chemistry

Volumn 55, Issue 5, 2002, Pages 299-310

New aspects of an AGEing chemistry - Recent developments concerning the Maillard reaction

(1) Gerrard, Juliet A a

a UNIVERSITY OF CANTERBURY (New Zealand)

Author keywords

[No Author keywords available]

Indexed keywords

AMINES; CHEMICAL REACTIONS; CHEMISTRY; COLOR; FOOD PRODUCTS; TEXTURES;

AGEING CHEMISTRY; MAILLARD REACTION; PROCESSED FOODS;

AGING OF MATERIALS;

EID: 0036041731 PISSN: 00049425 EISSN: None Source Type: Journal
DOI: 10.1071/CH02076 Document Type: Article

Times cited : (34)

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