The maillard reaction: Source of flavour in thermally processed foods

Flavours and Fragrances: Chemistry, Bioprocessing and Sustainability

Volumn , Issue , 2007, Pages 269-283

  Mottram, Donald S ^a  

^a UNIVERSITY OF READING   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84890004691     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1007/978-3-540-49339-6_12     Document Type: Chapter

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