Effect of Maillard browning reaction on nutritional quality of protein.

Authors

M. Tanaka
Kimiagar
T. C. Lee
C. O. Chichester

Document Type

Article

Date of Original Version

1-1-1977

Publication Title, e.g., Journal

Advances in experimental medicine and biology

Volume

86 B

Citation/Publisher Attribution

Tanaka, M., Kimiagar, T. C. Lee, and C. O. Chichester. "Effect of Maillard browning reaction on nutritional quality of protein.." Advances in experimental medicine and biology 86 B, (1977): 321-341. doi: 10.1007/978-1-4757-9113-6_22.