Nutritional and toxicological aspects of the Maillard browning reaction in foods

Critical Reviews in Food Science and Nutrition - Tập 28 Số 3 - Trang 211-248 - 1989
John T. O’Brien1,2, P.A. Morrissey3, Jennifer M. Ames4
1Department of Pure and Applied Chemistry, University of Strathclyde, Glasgow, Scotland
2Lecturer, Department of Food Chemistry , National University of Ireland, University College , Cork, Ireland
3Professor, Department of Nutrition , National University of Ireland, University College , Cork, Ireland
4Lecturer, Department of Food Science and Technology , University of Reading , Reading, Berkshire, England

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