Voltar
Editorial Revisado por pares
BIBTEX RIS

The Maillard Reaction in Food and Medicine

2007; Wiley; Volume: 51; Issue: 4 Linguagem: Inglês

10.1002/mnfr.200790005

ISSN

1613-4133

Autores

Veronika Somoza,

Tópico(s)

Protein Hydrolysis and Bioactive Peptides

Resumo

Molecular Nutrition & Food ResearchVolume 51, Issue 4 p. 381-382 Editorial The Maillard Reaction in Food and Medicine Veronika Somoza, Veronika SomozaSearch for more papers by this author Veronika Somoza, Veronika SomozaSearch for more papers by this author First published: 27 March 2007 https://doi.org/10.1002/mnfr.200790005Citations: 6AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinked InRedditWechat No abstract is available for this article.Citing Literature Volume51, Issue4Special Issue: Thermally Processed Foods: Possible Health ImplicationsApril 2007Pages 381-382 RelatedInformation

Referência(s)