Maillard reaction: an ever green hot topic in food and biological science
Food Funct
.
2013 Jul;4(7):1000.
doi: 10.1039/c3fo90016a.
Epub 2013 Jun 19.
Authors
Vincenzo Fogliano
,
Inès Birlouez-Aragon
PMID:
23778882
DOI:
10.1039/c3fo90016a
No abstract available
Publication types
Editorial
Introductory Journal Article
MeSH terms
Carbohydrates / chemistry
Cooking*
Food Analysis*
Hot Temperature / adverse effects
Maillard Reaction
Proteins / chemistry
Substances
Carbohydrates
Proteins