RECENT DEVELOPMENTS IN STUDIES OF THE MAILLARD REACTION

[1] DOORNBOS T, MAILLARD REACTIONS F

[2] EICHNER K, MAILLARD REACTIONS F

[3] FEATHER MS, MALLIARD REACTIONS F

[4] FOLKES DJ, MAILLARD REACTIONS F

[5] CHEMICAL STUDIES ON REACTION PRODUCTS OF GLUCOSE AND AMMONIA .X. ISOLATION AND IDENTIFICATION OF 4(5)-(DL-GLYCERO-2,3-DIHYDROXYPROPYL)IMIDAZOLE [J]. AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1966, 30 (01): : 73 - &

[6] Hodge J, 1967, CHEM PHYSL FLAVORS, P465

[7] DEHYDRATED FOODS - CHEMISTRY OF BROWNING REACTIONS IN MODEL SYSTEMS [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1953, 1 (15) : 928 - 943

[8] HODGE JE, 1972, CEREAL SCI TODAY, V17, P34

[9] HOMMA S, MAILLARD REACTIONS F

[10] JEZO I, 1966, LISTY CUKROVAR, V82, P259

[1] DOORNBOS T, MAILLARD REACTIONS F

[2] EICHNER K, MAILLARD REACTIONS F

[3] FEATHER MS, MALLIARD REACTIONS F

[4] FOLKES DJ, MAILLARD REACTIONS F

[5] CHEMICAL STUDIES ON REACTION PRODUCTS OF GLUCOSE AND AMMONIA .X. ISOLATION AND IDENTIFICATION OF 4(5)-(DL-GLYCERO-2,3-DIHYDROXYPROPYL)IMIDAZOLE [J]. AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1966, 30 (01): : 73 - &

[6] Hodge J, 1967, CHEM PHYSL FLAVORS, P465

[7] DEHYDRATED FOODS - CHEMISTRY OF BROWNING REACTIONS IN MODEL SYSTEMS [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1953, 1 (15) : 928 - 943

[8] HODGE JE, 1972, CEREAL SCI TODAY, V17, P34

[9] HOMMA S, MAILLARD REACTIONS F

[10] JEZO I, 1966, LISTY CUKROVAR, V82, P259