La reazione di Maillard nei prodotti alimentari: Aspetti chimici, tecnologici e nutrizionali

Translated title of the contribution: The Maillard reaction in foods: Chemical, technological and nutritional aspects

Monica Anese*, Vincenzo Fogliano

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

6 Citations (Scopus)

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