Article Versions Notes

Xiang J, Liu F, Wang B, Chen L, Liu W, Tan S. A Literature Review on Maillard Reaction Based on Milk Proteins and Carbohydrates in Food and Pharmaceutical Products: Advantages, Disadvantages, and Avoidance Strategies. Foods. 2021; 10(9):1998. https://doi.org/10.3390/foods10091998

Xiang, Jia, Fenglin Liu, Bo Wang, Lin Chen, Wenjie Liu, and Songwen Tan. 2021. "A Literature Review on Maillard Reaction Based on Milk Proteins and Carbohydrates in Food and Pharmaceutical Products: Advantages, Disadvantages, and Avoidance Strategies" Foods 10, no. 9: 1998. https://doi.org/10.3390/foods10091998

Xiang, J., Liu, F., Wang, B., Chen, L., Liu, W., & Tan, S. (2021). A Literature Review on Maillard Reaction Based on Milk Proteins and Carbohydrates in Food and Pharmaceutical Products: Advantages, Disadvantages, and Avoidance Strategies. Foods, 10(9), 1998. https://doi.org/10.3390/foods10091998