The Maillard reaction in food processing and cooking

G - Articles in popular magazines and other technical publications

Halford, N. G., Curtis, T. Y. and Muttucumaru, N. 2010. The Maillard reaction in food processing and cooking.

AuthorsHalford, N. G., Curtis, T. Y. and Muttucumaru, N.
Year of Publication2010
JournalBiochemist
Journal citation32(6), pp. 10-14
Funder project or codeCentre for Crop Genetic Improvement (CGI)
Open accessPublished as non-open access

Permalink - https://repository.rothamsted.ac.uk/item/8q78y/the-maillard-reaction-in-food-processing-and-cooking

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