Work

Historical Perspective of the Maillard Reaction in Food Science

Year: 2005

Type: article

Source: Annals of the New York Academy of Sciences

DOI: 10.1196/annals.1333.001

Author: PAUL‐ANDRÉ FINOT

Institution: Nestlé (Switzerland)

Language: English

Topic: Potato Plant Research

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W1968106500

FWCI: 12.13

Cites: 31

Cited by: 127

Related to: 10