Publisher
Springer Science and Business Media LLC
Reference46 articles.
1. Hellwig, M. & Henle, T. Baking, Ageing, Diabetes: A Short History of the Maillard Reaction. Angew. Chem. Int. Ed. Engl. 53, 10316–10329 (2014).
2. Henning, C. & Glomb, M. A. Pathways of the Maillard reaction under physiological conditions. Glycoconj. J. 33, 499–512 (2016).
3. Degenhardt, T. P., Brinkmann-Frye, E., Thorpe, S. R. & Baynes, J. W. In The Maillard Reaction in Foods and Medicine, edited by J. O’Brien, H. E. Nursten, M. J. Crabbe & J. M. Ames (Elsevier Reference Monographs1998), Vol. 1, pp. 3–10.
4. Hodge, J. E. Dehydrated Foods, Chemistry of Browning Reactions in Model Systems. J. Agric. Food Chem. 1, 928–943 (1953).
5. Mottram, D. S. & Nobrega, I. C. C. Formation of Sulfur Aroma Compounds in Reaction Mixtures Containing Cysteine and Three Different Forms of Ribose. J. Agric. Food Chem. 50, 4080–4086 (2002).
Cited by
104 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