Funder
King Khalid University
University of Leeds
China Scholarship Council
Subject
Process Chemistry and Technology,General Chemical Engineering
Reference42 articles.
1. Baking, ageing, diabetes: a short history of the Maillard reaction;Hellwig;Angew Chem Int Ed,2014
2. Formation and fate of Amadori rearrangement products in Maillard reaction;Cui;Trends Food Sci Technol,2021
3. Dehydrated foods, chemistry of browning reactions in model systems;Hodge;J Agric Food Chem,1953
4. The maillard reaction. Chemistry, Biochemistry and implications. By Harry Nursten;Steinhart;Angew Chemie Int Ed,2005
5. Studies on melanoidin-type colorants generated from the Maillard reaction of protein-bound lysine and furan-2-carboxaldehyde-Chemical characterisation of a red coloured domaine;Hofmann;Eur Food Res Tech,1998
Cited by
5 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献