How Maillard Reaction Influences Sensorial Properties (Color, Flavor and Texture) of Food Products?
Author:
Affiliation:
1. Department of Chemistry and Biodynamics of Food, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Olsztyn, Poland
Publisher
Informa UK Limited
Subject
General Chemical Engineering,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/87559129.2019.1600538
Reference71 articles.
1. Pyrazines: occurrence, formation and biodegradation
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4. Food Processing and Maillard Reaction Products: Effect on Human Health and Nutrition
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