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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
Foods 2017, 6(6), 40;
Received: 16 March 2017 / Accepted: 24 May 2017 / Published: 26 May 2017
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Note: In lieu of an abstract, this is an excerpt from the first page.


The Maillard reaction (MR) is the non-enzymatic browning reaction that can occur both in foods and in living beings.[...] View Full-Text
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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