1. Browned Flavors: Analysis, Formation, and Physiology
- Author
-
Michael Granvogl, Sandra Hartmann, Peter Schieberle, George P. Rizzi, Francisco J. Hidalgo, Rosario Zamora, Nigel G. Halford, Tanya Y. Curtis, Laurianne Paravisini, Devin G. Peterson, Dimitrios P. Balagiannis, Jane K. Parker, Jeremy Higley, Tony Henson, Gordon Smith, Bronislaw L. Wedzicha, Donald S. Mottram, Sebastian Foth, Ann-Katrin Holik, Veronika Somoza, Eva Ortner, M. A. Glomb, C. Henning, J. Stephen Elmore, Samuel Snowden, Adrian Briddon, Michael Granvogl, Sandra Hartmann, Peter Schieberle, George P. Rizzi, Francisco J. Hidalgo, Rosario Zamora, Nigel G. Halford, Tanya Y. Curtis, Laurianne Paravisini, Devin G. Peterson, Dimitrios P. Balagiannis, Jane K. Parker, Jeremy Higley, Tony Henson, Gordon Smith, Bronislaw L. Wedzicha, Donald S. Mottram, Sebastian Foth, Ann-Katrin Holik, Veronika Somoza, Eva Ortner, M. A. Glomb, C. Henning, J. Stephen Elmore, Samuel Snowden, and Adrian Briddon
- Subjects
- Maillard reaction, Cooking, Chemical reactions, Food--Analysis, Sugars
- Published
- 2016