Browning and pigmentation in food through the Maillard reaction
Masatsune Murata
Topics & Concepts
Maillard reactionBrowningChemistryMelanoidinAromaAmino acidOrganic chemistryPigmentSugarPolymerPolymerizationPolymer chemistryFood scienceBiochemistryAdvanced Glycation End Products researchDye analysis and toxicityTea Polyphenols and Effects