Accessibility navigation

The Maillard reaction: source of flavour in thermally processed foods

Lists
Tools

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

Full text not archived in this repository.

It is advisable to refer to the publisher's version if you intend to cite from this work. See Guidance on citing.


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

University Staff: Request a correction | Centaur Editors: Update this record

Page navigation

See also