TY  - BOOK
AU  - "Salvatore Parisi, Weihui Luo"
TI  - Chemistry of Maillard Reactions in Processed Foods
SN  - 978-3-319-95463-9
PB  - Springer
KW  - Chemistry; Food Science; Carbohydrate Chemistry; Nutrition
UR  - http://link.springer.com/openurl?genre=book&isbn=978-3-319-95463-9
ER  -