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Critical Reviews in Food Science and Nutrition, Vol. 47, Iss. 5, 2007-06 ,pp. : 521-542

Taylor & Francis Ltd

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Electrochemical Aspects of the Maillard Reaction and Related Reactions

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Maillard Reaction in Milk-Based Foods: Nutritional Consequences

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The Maillard Reaction in Pasta: Preliminary Classification by Multivariate Techniques

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Formation of styrene during the Maillard reaction is negligible

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