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Mottram, D. S. and Elmore, J. S. 
ORCID: https://orcid.org/0000-0002-2685-1773
(2010)
Control of the Maillard reaction during the cooking of food.
In: Mottram, D. S. and Taylor, A. J. (eds.)
Controlling Maillard Pathways To Generate Flavors.
ACS Symposium Series (1042).
American Chemical Society, Washington DC, pp. 143-155.
ISBN 9780841225794
doi: 10.1021/bk-2010-1042.ch014
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| Item Type | Book or Report Section |
| URI | https://reading-clone.eprints-hosting.org/id/eprint/26513 |
| Identification Number/DOI | 10.1021/bk-2010-1042.ch014 |
| Refereed | Yes |
| Divisions | Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Food Research Group |
| Publisher | American Chemical Society |
| Download/View statistics | View download statistics for this item |
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