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January 1, 1989Critical Reviews in Food Science and Nutrition

Nutritional and toxicological aspects of the Maillard browning reaction in foods

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Authors

JOJohn T. O’BrienUniversity of Notre DamePMP.A. MorrisseySwiss Federal Institute of MetrologyJAJennifer M. AmesNorthumbria University

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O’Brien et al. (1989) studied this question.

synapsesocial.com/papers/6a7139cbf44fa9f079df02b0https://doi.org/10.1080/10408398909527499
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Synapse has enriched one closely related paper. Consider it for comparative context:

  1. 1Nutritional and Toxicologic Effects of Nonenzymatic Maillard Browning1982 · 24 citations