The influence of the Maillard Reaction on the sensory properties of foods

Research output: Chapter in Book/Report/Conference proceeding › Chapter

Original language	English
Title of host publication	The Maillard Reaction in Food Processing, Human Nutrition and Physiology
Editors	P A Finot, H O Aeschbacher, R F Hurrell, R Liardon
Place of Publication	Basel
Publisher	Birkhauser Publ.
Pages	157-170
State	Published - 1990

OpenUrl availability

@inbook{8fa02240e26642edbf280e2dfa051890,

title = "The influence of the Maillard Reaction on the sensory properties of foods",

author = "Reineccius, {G A}",

year = "1990",

language = "English",

pages = "157--170",

editor = "Finot, {P A} and Aeschbacher, {H O} and Hurrell, {R F} and R Liardon",

booktitle = "The Maillard Reaction in Food Processing, Human Nutrition and Physiology",

publisher = "Birkhauser Publ.",

}