| Title | The influence of emulsion structure on the Maillard reaction of ghee |
|---|---|
| Publication Type | Journal |
| Year of publication | 2015 |
| Authors | Newton, Angela E., Fairbanks, Antony J., Golding, Matt, Andrewes, Paul, Gerrard, Juliet A. |
| Journal | Food Chemistry |
| Volume | 173 |
| Date Published | 2015-04-15 |
| ISSN | 03088146 |
| Keywords | Maillard reaction, o/w emulsion, w/o emulsion, Flavour formation |
| URL | https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84910647039&origin=inward |
| DOI | 10.1016/j.foodchem.2014.10.147 |
