Literature DB >> 24107120

100 years of the Maillard reaction: why our food turns brown.

Veronika Somoza1, Vincenzo Fogliano.   

Abstract

Mesh：

Year:  2013        PMID： 24107120     DOI： 10.1021/jf403107k

Source DB:  PubMed          Journal:  J Agric Food Chem        ISSN： 0021-8561            Impact factor:   5.279


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  1 in total

1.  The effect of bean origin and temperature on grinding roasted coffee.

Authors:  Erol Uman; Maxwell Colonna-Dashwood; Lesley Colonna-Dashwood; Matthew Perger; Christian Klatt; Stephen Leighton; Brian Miller; Keith T Butler; Brent C Melot; Rory W Speirs; Christopher H Hendon
Journal:  Sci Rep       Date:  2016-04-18       Impact factor: 4.379
  1 in total

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