Book Sections Year : 2021

Browning: The Glycation and Maillard Reactions–Major Non-Enzymatic Browning Reactions in Food. Handbook of molecular gastronomy, Róisín M. Burke, Alan L. Kelly, Christophe Lavelle, Hervé This vo Kientza (Eds.) CRC Press, New York, 81-86.

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Submitted on : Friday, February 16, 2024-5:22:13 PM

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hal-04462978 , version 1 (16-02-2024)

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Frederic J. Tessier. Browning: The Glycation and Maillard Reactions–Major Non-Enzymatic Browning Reactions in Food. Handbook of molecular gastronomy, Róisín M. Burke, Alan L. Kelly, Christophe Lavelle, Hervé This vo Kientza (Eds.) CRC Press, New York, 81-86.. Browning: The Glycation and Maillard Reactions–, 2021. ⟨hal-04462978⟩

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