100 years of the Maillard reaction: why our food turns brown

J Agric Food Chem. 2013 Oct 30;61(43):10197. doi: 10.1021/jf403107k. Epub 2013 Oct 15.

Authors

Veronika Somoza¹, Vincenzo Fogliano

Affiliation

¹ Department of Nutritional and Physiological Chemistry, University of Vienna , Vienna 1090, Austria.

PMID: 24107120
DOI: 10.1021/jf403107k

No abstract available

Publication types

Historical Article

MeSH terms

Food Analysis / history*
History, 20th Century
History, 21st Century
Maillard Reaction*