Abstract
The Maillard reaction is a type of non-enzymic browning which involves the reaction of carbonyl compounds, especially reducing sugars, with cornpounds which possess a free amino group, such as amino acids, amines and proteins. In most foods, the ε-amino groups...
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CITATION STYLE
APA
Ames, J. M. (1992). The Maillard Reaction. In Biochemistry of Food Proteins (pp. 99–153). Springer US. https://doi.org/10.1007/978-1-4684-9895-0_4
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