Chapter 6. Biological Activities of Maillard Reaction Products

  1. Deutsche Forschungsgemeinschaft (DFG)
  1. Prof. Dr. Doris Marko1,2

Published Online: 19 JUN 2007

DOI: 10.1002/9783527611492.ch6

Thermal Processing of Food: Potential Health Benefits and Risks

Thermal Processing of Food: Potential Health Benefits and Risks

How to Cite

Marko, D. (2007) Biological Activities of Maillard Reaction Products, in Thermal Processing of Food: Potential Health Benefits and Risks (ed Deutsche Forschungsgemeinschaft (DFG)), Wiley-VCH Verlag GmbH & Co. KGaA, Weinheim, Germany. doi: 10.1002/9783527611492.ch6

Author Information

  1. 1

    Universität Karlsruhe, Institut für Angewandte, Biowissenschaften, Abteilung für Lebensmitteltoxikologie, Fritz-Haber-Weg 2, 76128 Karlsruhe, Germany

  2. 2

    Institute of Applied Biosciences, Section of Food Toxicology, University of Karlsruhe (TH), Fritz-Haber-Weg 2, 76744 Karlsruhe, Germany

Publication History

  1. Published Online: 19 JUN 2007
  2. Published Print: 23 FEB 2007

ISBN Information

Print ISBN: 9783527319091

Online ISBN: 9783527611492

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