Work

Creating Proteins with Novel Functionality via the Maillard Reaction: A Review

Year: 2006

Type: review

Source: Critical Reviews in Food Science and Nutrition

DOI: 10.1080/10408690590957250

Authors: Christine M. Oliver, Laurence D. Melton, Roger A. Stanley

Institution: University of Auckland

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W2152016005

FWCI: 1.372

Cites: 138

Cited by: 512

Related to: 10