Contribution of mass spectrometry to the study of the Maillard reaction in food
Article first published online: 30 JUL 2004
Copyright © 2004 Wiley Periodicals, Inc.
Mass Spectrometry Reviews
Volume 24, Issue 4, pages 487–507, July/August 2005
How to Cite
Fay, L. B. and Brevard, H. (2005), Contribution of mass spectrometry to the study of the Maillard reaction in food. Mass Spectrom. Rev., 24: 487–507. doi: 10.1002/mas.20028
- Issue published online: 5 MAY 2005
- Article first published online: 30 JUL 2004
- Manuscript Accepted: 23 APR 2004
- Manuscript Revised: 5 APR 2004
- Manuscript Received: 5 JAN 2004
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