Pub Date : 2018-06-29DOI: 10.1007/978-3-319-95463-9
S. Parisi, W. Luo
{"title":"Chemistry of Maillard Reactions in Processed Foods","authors":"S. Parisi, W. Luo","doi":"10.1007/978-3-319-95463-9","DOIUrl":"https://doi.org/10.1007/978-3-319-95463-9","url":null,"abstract":"","PeriodicalId":170409,"journal":{"name":"Chemistry of Maillard Reactions in Processed Foods","volume":"46 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-06-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116299438","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}