The long story of the Maillard reaction: the beginning of the second century

Food Funct. 2016 Jun 15;7(6):2496-7. doi: 10.1039/c6fo90022d. Epub 2016 Jun 7.

Author

Vincenzo Fogliano¹

Affiliation

¹ Food Quality & Design group, Wageningen University and Research, The Netherlands.

PMID: 27273674
DOI: 10.1039/c6fo90022d

No abstract available

Publication types

Editorial