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

Veronika Somoza; Vincenzo Fogliano

doi:10.1021/jf403107k

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

Veronika Somoza^*
, Vincenzo Fogliano

^*Corresponding author for this work

University of Vienna
Wageningen University & Research

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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AU - Somoza, Veronika

AU - Fogliano, Vincenzo

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SP - 10197

JO - Journal of Agricultural and Food Chemistry

JF - Journal of Agricultural and Food Chemistry

IS - 43

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

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