Melanoidins produced by the Maillard reaction: Structure and biological activity

Published 2011 View Full Article

  1. Home
  2. Publications
  3. Publication Search
  4. Publication Details
Title
Melanoidins produced by the Maillard reaction: Structure and biological activity
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 128, Issue 3, Pages 573-584
Publisher
Elsevier BV
Online
2011-04-16
DOI
10.1016/j.foodchem.2011.03.075

Ask authors/readers for more resources

Protocol

Community support

Reagent

Community support

Reprint

Contact the author

Discover Peeref hubs

Discuss science. Find collaborators. Network.

Join a conversation

Find the ideal target journal for your manuscript

Explore over 38,000 international journals covering a vast array of academic fields.

Search
Webinars Posters Questions Hubs Funding Journals Articles Connect Collections Reviewers About Us FAQs Mobile App Privacy Policy Terms of Use
© Peeref 2019-2024. All rights reserved.