The Maillard Reaction By S. E. Fayle (Crop and Food Research, Christchurch, New Zealand) and J. A. Gerrard (University of Canterbury, Christchurch, New Zealand). Royal Society of Chemistry: Cambridge, U.K. 2002. xiv + 120 pp. $89.95. ISBN: 0-85404-581-3.

• Book ID: 126330724
• Publisher: American Chemical Society
• Year: 2002
• Tongue: English
• Weight: 35 KB
• Volume: 124
• Category: Article
• ISSN: 0002-7863
• DOI: 10.1021/ja0252779