{PDF} The Maillard Reaction in Foods and Medicine (Woodhead Publishing Series in Food Science, Technology and Nutrition) J O’Brien, H.E. Nursten, M.J. Crabbe, J.M. Ames

This collection of papers are devoted to a single chemical reaction, the Maillard reaction. They look at various topics, such as its use in the food industry, and its relation to aging and age-related diseases.