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The Maillard reaction: source of flavour in thermally processed foods

Mottram, D.S. (2007) The Maillard reaction: source of flavour in thermally processed foods. In: Berger, R.G. (ed.) Flavours and fragrances : chemistry, bioprocessing and sustainability. Springer, Berlin, pp. 269-284. ISBN 9783540493389

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Item Type:Book or Report Section
Divisions:Faculty of Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences
ID Code:13135
Publisher:Springer

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