Work

Protein-Bound Maillard Compounds in Foods: Analytical and Technological Aspects

Year: 2005

Type: book-chapter

Source: The Maillard Reaction in Foods and Medicine

DOI: 10.1533/9781845698447.4.178

Authors: Thomas Henle, Uwe Schwarzenbolz, Axel W. Walter, Henning Klostermeyer

Institution: Technical University of Munich

Language: English

Topic: Advanced Glycation End Products research

Subfield: Clinical Biochemistry

Field: Biochemistry, Genetics and Molecular Biology

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W49435697

FWCI: 2.063

Cites: 15

Cited by: 20

Related to: 10