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Foods 2017, 6(6), 40; doi:10.3390/foods6060040

New Knowledge in Analytical, Technological, and Biological Aspects of the Maillard Reaction

Department of Physiology and Biochemistry of Animal Nutrition (EEZ-CSIC), Camino del Jueves, 18100 Granada, Spain
Received: 16 March 2017 / Accepted: 24 May 2017 / Published: 26 May 2017
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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Delgado-Andrade, C. New Knowledge in Analytical, Technological, and Biological Aspects of the Maillard Reaction. Foods 2017, 6, 40.

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