## Abstract The Maillard reaction or non‐enzymatic browning corresponds to a set of reactions occurring between amines and carbonyl compounds, especially reducing sugars. The Maillard reaction is known to occur in heated, dried, or stored foods and __in vivo__ in mammalian organisms. In food, the M
✦ LIBER ✦
Investigation of the contribution of radicals to the mechanism of the early stage of the Maillard reaction
✍ Scribed by B. Cämmerer; L.W. Kroh
- Publisher
- Elsevier Science
- Year
- 1996
- Tongue
- English
- Weight
- 506 KB
- Volume
- 57
- Category
- Article
- ISSN
- 0308-8146
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