Kinetic modelling of Maillard reaction browning: effect of the heating temperature

C.M.J. Brands, M.A.J.S. van Boekel

Research output: Chapter in Book/Report/Conference proceedingAbstract

Original languageEnglish
Title of host publicationMelanoidins in food and health : Cost Action 919, Prague, Czech Republic
EditorsJ.M. Ames
Place of PublicationWhiteknights UK
Pages143-144
Publication statusPublished - 2001

Cite this

Brands, C. M. J., & van Boekel, M. A. J. S. (2001). Kinetic modelling of Maillard reaction browning: effect of the heating temperature. In J. M. Ames (Ed.), Melanoidins in food and health : Cost Action 919, Prague, Czech Republic (pp. 143-144). Whiteknights UK.