Maillard compounds as crosslinks in heated beta-casein-glucose systems.

L. Pellegrino, M.A.J.S. van Boekel, H. Gruppen, P. Resmini

Research output: Chapter in Book/Report/Conference proceeding › Chapter › Academic

Original language	English
Title of host publication	The Maillard reaction in foods and medicine
Pages	100-106
Publication status	Published - 1998

Cite this

@inbook{0f10d4cb2a6e4fe4be4b1ca5f2ff6979,

title = "Maillard compounds as crosslinks in heated beta-casein-glucose systems.",

author = "L. Pellegrino and {van Boekel}, M.A.J.S. and H. Gruppen and P. Resmini",

note = "O'Brien, J., Nursten, H.E., Crabbe, J., Ames, J.F. (eds.) Cambridge, UK",

year = "1998",

language = "English",

pages = "100--106",

booktitle = "The Maillard reaction in foods and medicine",

}