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- Title:
Structure, Color, and Formation of Low- and High-Molecular Weight Products Formed by Food-Related Maillard-Type Reactions
- Document type:
- Buchbeitrag
- Author(s):
- Hofmann, T.
- Pages contribution:
- 134 - 151
- Book title:
- ACS Symposium Series
- Publisher:
- American Chemical Society (ACS)
- Year:
- 2001
- DOI:
- doi:10.1021/bk-2001-0775.ch009
- Format:
- Text
BibTeX