A review of Maillard reaction in food and implications to kinetic modelling

Trends in Food Science & Technology - Tập 11 Số 9-10 - Trang 364-373 - 2000
Sara I.F.S. Martins1, W.M.F. Jongen1, M.A.J.S. van Boekel1
1Product Design and Quality Management Group, Department of Agrotechnology and Food Science, Wageningen University, PO Box 8129, 6700 EV Wageningen, The Netherlands

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