The long story of the Maillard reaction: The beginning of the second century

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@article{8b8f2035e3cf4535b359fd221de22bcd,

title = "The long story of the Maillard reaction: The beginning of the second century",

author = "Vincenzo Fogliano",

year = "2016",

doi = "10.1039/c6fo90022d",

language = "English",

volume = "7",

pages = "2496--2497",

journal = "Food \& Function",

issn = "2042-6496",

publisher = "Royal Society of Chemistry",

number = "6",

}