2g. Maillard Reaction of Proteins and Advanced Glycation End Products (AGEs) in Food
- Richard H. Stadler2 and
- David R. Lineback3
Published Online: 11 JUL 2008
Copyright © 2009 John Wiley & Sons, Inc.
Process-Induced Food Toxicants: Occurrence, Formation, Mitigation, and Health Risks
How to Cite
Henle, T. (2008) Maillard Reaction of Proteins and Advanced Glycation End Products (AGEs) in Food, in Process-Induced Food Toxicants: Occurrence, Formation, Mitigation, and Health Risks (eds R. H. Stadler and D. R. Lineback), John Wiley & Sons, Inc., Hoboken, NJ, USA. doi: 10.1002/9780470430101.ch2g
Nestlé Product Technology Centre Orbe, CH-1350 Orbe, Switzerland
Joint Institute for Food Safety and Applied Nutrition (JIFSAN), University of Maryland, College Park, MD 20742, USA
- Published Online: 11 JUL 2008
- Published Print: 19 DEC 2008
Print ISBN: 9780470074756
Online ISBN: 9780470430101
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