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