Open AccessEffects of Medium-Chain Triacylglycerols (MCT) On the Maillard Reaction
Author(s) -
Toshiyuki Toyosaki
Publication year - 2013
Publication title -
journal of food processing and technology
Language(s) - English
Resource type - Journals
ISSN - 2157-7110
DOI - 10.4172/2157-7110.1000224
Subject(s) - maillard reaction , chemistry , food science , chain (unit) , microbiology and biotechnology , biochemical engineering , computational biology , combinatorial chemistry , biology , engineering , physics , astronomy