The influence of the Maillard Reaction on the sensory properties of foods

Research output: Chapter in Book/Report/Conference proceedingChapter

Original languageEnglish
Title of host publicationThe Maillard Reaction in Food Processing, Human Nutrition and Physiology
EditorsP A Finot, H O Aeschbacher, R F Hurrell, R Liardon
Place of PublicationBasel
PublisherBirkhauser Publ.
StatePublished - 1990

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