100 Years of the Maillard Reaction: Why Our Food Turns Brown

Published 2013 View Full Article

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Title
100 Years of the Maillard Reaction: Why Our Food Turns Brown
Authors
Keywords
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Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 61, Issue 43, Pages 10197-10197
Publisher
American Chemical Society (ACS)
Online
2013-10-10
DOI
10.1021/jf403107k

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