Chemistry of Maillard reactions: recent studies on the browning reaction mechanism and the development of antioxidants and mutagens.
Namiki
M
M
Department of Food Science and Technology, Nagoya University, Japan.
D000818:Animals; D000975:Antioxidants / Q000032:analysis*; D005511:Food Handling; D006801:Humans; D015416:Maillard Reaction; D009153:Mutagens / Q000032:analysis*
D000975:Antioxidants; D009153:Mutagens