Nutritional and physiological consequences of the Maillard reaction.
D000596:Amino Acids; D000818:Animals; D001939:Bread; D002241:Carbohydrates; D055598:Chemical Phenomena; D002621:Chemistry; D003116:Color; D004040:Dietary Carbohydrates; D004044:Dietary Proteins; D004187:Disaccharides; D002523:Edible Grain; D005502:Food / Q000592:standards; D005512:Food Hypersensitivity; D005517:Foodborne Diseases; D006358:Hot Temperature; D006801:Humans; D006863:Hydrogen-Ion Concentration; D008460:Meat; D008892:Milk; D009005:Monosaccharides; D009747:Nutritional Physiological Phenomena; D011485:Protein Binding; D013329:Structure-Activity Relationship; D014312:Trisaccharides; D014675:Vegetables
D000596:Amino Acids; D002241:Carbohydrates; D004040:Dietary Carbohydrates; D004044:Dietary Proteins; D004187:Disaccharides; D009005:Monosaccharides; D014312:Trisaccharides