The Maillard reaction: chemistry, biochemistry and implications

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Nursten, H.E. (2005) The Maillard reaction: chemistry, biochemistry and implications. Royal Society of Chemistry, Cambridge. ISBN 0854049649

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Item Type:	Book
Divisions:	Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences
ID Code:	13115
Publisher:	Royal Society of Chemistry

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University of Reading