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Control of the Maillard reaction during the cooking of food

Mottram, D. S. and Elmore, J. S. (2010) Control of the Maillard reaction during the cooking of food. In: Mottram, D. S. and Taylor, A. J. (eds.) Controlling Maillard Pathways To Generate Flavors. ACS Symposium Series (1042). American Chemical Society, Washington DC, pp. 143-155. ISBN 9780841225794

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To link to this article DOI: 10.1021/bk-2010-1042.ch014


Item Type:Book or Report Section
Refereed:Yes
Divisions:Faculty of Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Food and Bioprocessing Research Group
ID Code:26513
Publisher:American Chemical Society

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