{"title":"Chemistry of Maillard reactions: recent studies on the browning reaction mechanism and the development of antioxidants and mutagens.","authors":"M Namiki","doi":"10.1016/s0065-2628(08)60287-6","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":75442,"journal":{"name":"Advances in food research","volume":"32 ","pages":"115-84"},"PeriodicalIF":0.0000,"publicationDate":"1988-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/s0065-2628(08)60287-6","citationCount":"268","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Advances in food research","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1016/s0065-2628(08)60287-6","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
京公网安备 11010802042870号
京ICP备2023020795号-1
分享
求助内容：
应助结果提醒方式：
扫码关注我们
