Coordinate Contribution of Lipid Oxidation and Maillard Reaction to the Nonenzymatic Food Browning

Author: ZAMORA ROSARIO   HIDALGO FRANCISCO  

Publisher: Taylor & Francis Ltd

ISSN: 1040-8398

Source: Critical Reviews in Food Science and Nutrition, Vol.45, Iss.1, 2005-01, pp. : 49-59

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract