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Editorial

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; https://doi.org/10.3390/foods6060040
Received: 16 March 2017 / Accepted: 24 May 2017 / Published: 26 May 2017
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
MDPI and ACS Style

Delgado-Andrade, C. New Knowledge in Analytical, Technological, and Biological Aspects of the Maillard Reaction. Foods 2017, 6, 40. https://doi.org/10.3390/foods6060040

AMA Style

Delgado-Andrade C. New Knowledge in Analytical, Technological, and Biological Aspects of the Maillard Reaction. Foods. 2017; 6(6):40. https://doi.org/10.3390/foods6060040

Chicago/Turabian Style

Delgado-Andrade, Cristina. 2017. "New Knowledge in Analytical, Technological, and Biological Aspects of the Maillard Reaction" Foods 6, no. 6: 40. https://doi.org/10.3390/foods6060040

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