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Mottram, D.S. (2007) The Maillard reaction: source of flavour in thermally processed foods. In: Berger, R.G. (ed.) Flavours and fragrances : chemistry, bioprocessing and sustainability. Springer, Berlin, pp. 269-284. ISBN 9783540493389
| Item Type | Book or Report Section |
| URI | https://reading-clone.eprints-hosting.org/id/eprint/13135 |
| Item Type | Book or Report Section |
| Divisions | Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences |
| Publisher | Springer |
| Download/View statistics | View download statistics for this item |
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