Work

Nutritional and toxicological aspects of the Maillard browning reaction in foods

Year: 1989

Type: review

Source: Critical Reviews in Food Science and Nutrition

DOI: 10.1080/10408398909527499

Authors: John O'Brien, P. A. Morrissey, J. M. Ames

Institutions: National University of Ireland, University of Strathclyde, University College Cork, University of Reading

Language: English

Topic: Potato Plant Research

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2173998026

FWCI: 1.754

Cites: 255

Cited by: 486

Related to: 9