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The Control of Maillard Reaction in Processed Foods. Analytical Testing Methods for the Determination of 5-Hydroxymethylfurfural

  • Singla R
  • Dubey A
  • Ameen S
  • et al.
DOI: 10.1007/978-3-319-76923-3_2
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Abstract

One of the most discussed areas concerning the chemistry of foods is represented by the Maillard reaction. Studies concerning Maillard reaction are currently in progress with new and exciting promises when speaking of additional pathways in the ambit of the so-called...

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APA

Singla, R. K., Dubey, A. K., Ameen, S. M., Montalto, S., & Parisi, S. (2018). The Control of Maillard Reaction in Processed Foods. Analytical Testing Methods for the Determination of 5-Hydroxymethylfurfural (pp. 15–26). https://doi.org/10.1007/978-3-319-76923-3_2

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