The Maillard reaction and its role in the formation of...

Acrylamide and Other Hazardous Compounds in Heat-Treated Foods 2006 Iss. April 2002

The Maillard reaction and its role in the formation of acrylamide and other potentially hazardous compounds in foods

Mottram, Donald S., Low, Mei Yin, Elmore, J. Stephen
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Year:
2006
Language:
english
Journal:
Acrylamide and Other Hazardous Compounds in Heat-Treated Foods
DOI:
10.1016/B978-1-84569-011-3.50001-X
File:
PDF, 44 KB
english, 2006
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