ListarPublicaciones por tema "Maillard"
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Natural inhibitory compounds of advanced glycation end products (AGEs) from the Maillard reaction (Chapter 9)
(Elsevier, 2023-09-30)In 1912, the French biochemist Louis-Camille Maillard published an article in which the reaction between glycine and glucose was described, which produced a discoloration or browning during heating. This reaction has been ...