New Aspects of the Maillard Reaction in Foods and in the...

Angewandte Chemie International Edition 1990 Vol. 29; Iss. 6

New Aspects of the Maillard Reaction in Foods and in the Human Body

Prof. Dr. Franz Ledl, Dr. rer. nat. habil. Erwin Schleicher
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Volume:
29
Year:
1990
Language:
english
Pages:
30
DOI:
10.1002/anie.199005653
File:
PDF, 2.92 MB
english, 1990
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