Maillard Reaction in Flavor Generation

Marissa Villafuerte Romero, Chi-Tang Ho

Research output: Chapter in Book/Report/Conference proceedingChapter

4 Scopus citations
Original languageEnglish (US)
Title of host publicationHandbook of Meat, Poultry and Seafood Quality
PublisherBlackwell Publishing
Pages259-274
Number of pages16
ISBN (Print)081382446X, 9780813824468
DOIs
StatePublished - Dec 10 2007

All Science Journal Classification (ASJC) codes

  • Biochemistry, Genetics and Molecular Biology(all)
  • Agricultural and Biological Sciences(all)

Keywords

  • Glycosylamine
  • Maillard reaction
  • Microwaves
  • Nitrogen compounds
  • Pressure

Cite this

Romero, M. V., & Ho, C-T. (2007). Maillard Reaction in Flavor Generation. In Handbook of Meat, Poultry and Seafood Quality (pp. 259-274). Blackwell Publishing. https://doi.org/10.1002/9780470277829.ch20