Kinetics of the formation of Strecker aldehydes via the Maillard reaction

Research output: Chapter in Book/Report/Conference proceeding › Chapter

Original language	English
Title of host publication	Maillard Reactions in Chemistry, Food and Health
Editors	T P Labuza, G A Reineccius, V Monnier, J O O'Brien, J W Baines
Place of Publication	London, England
Publisher	Royal Chemical Society of London
Pages	131-139
State	Published - 1994

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title = "Kinetics of the formation of Strecker aldehydes via the Maillard reaction",

author = "F Chan and Reineccius, {G A}",

year = "1994",

language = "English",

pages = "131--139",

editor = "Labuza, {T P} and Reineccius, {G A} and V Monnier and O'Brien, {J O} and Baines, {J W}",

booktitle = "Maillard Reactions in Chemistry, Food and Health",

publisher = "Royal Chemical Society of London",

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T1 - Kinetics of the formation of Strecker aldehydes via the Maillard reaction

AU - Chan, F

AU - Reineccius, G A

PY - 1994

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SP - 131

EP - 139

BT - Maillard Reactions in Chemistry, Food and Health

A2 - Labuza, T P

A2 - Reineccius, G A

A2 - Monnier, V

A2 - O'Brien, J O

A2 - Baines, J W

PB - Royal Chemical Society of London

CY - London, England

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