100 years of the maillard reaction: Why our food turns brown

Veronika Somoza^*, Vincenzo Fogliano

^*Corresponding author for this work

Research output: Contribution to journal › Editorial

16 Scopus citations

Original language	English
Pages (from-to)	10197
Number of pages	1
Journal	Journal of Agricultural and Food Chemistry
Volume	61
Issue number	43
DOIs	https://doi.org/10.1021/jf403107k
State	Published - 30 Oct 2013
Externally published	Yes

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title = "100 years of the maillard reaction: Why our food turns brown",

author = "Veronika Somoza and Vincenzo Fogliano",

year = "2013",

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T2 - Why our food turns brown

AU - Somoza, Veronika

AU - Fogliano, Vincenzo

PY - 2013/10/30

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UR - https://www.scopus.com/pages/publications/84887065954

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