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Maillard Compounds as Crosslinks in Heated β-Casein-Glucose Systems by Pellegrino, Luisa is a scholarly article available to read on EtoBox.

What is Maillard Compounds as Crosslinks in Heated β-Casein-Glucose Systems about?

This collection of papers are devoted to a single chemical reaction, the Maillard reaction. They look at various different topics, such as its use in the food industry, and its relation to ageing and age-related diseases. This collection of papers are devoted to a single chemical reaction, the Maillard reaction. They look at various different topics, such as its use in the food industry, and its relation to ageing and age-related diseases

Author

Pellegrino, Luisa

Publisher

Elsevier Science & Technology

Published

2005

Language

EN

ISBN

9781855737914