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      <dc:title>Maillard Reaction</dc:title>
      <dc:creator>Pastoriza de la Cueva, Silvia</dc:creator>
      <dc:creator>Quesada Granados, José Javier</dc:creator>
      <dc:creator>Rufián Henares, José Ángel</dc:creator>
      <dc:subject>Lactose</dc:subject>
      <dc:subject>Oligosaccharides</dc:subject>
      <dc:subject>Maillard Reaction</dc:subject>
      <dc:date>2024-12-16T08:42:55Z</dc:date>
      <dc:date>2024-12-16T08:42:55Z</dc:date>
      <dc:date>2018</dc:date>
      <dc:type>book part</dc:type>
      <dc:identifier>Reference Module in Food Science, pag 771-789</dc:identifier>
      <dc:identifier>https://hdl.handle.net/10481/98032</dc:identifier>
      <dc:identifier>https://doi.org/10.1016/B978-0-08-100596-5.22552-3</dc:identifier>
      <dc:language>eng</dc:language>
      <dc:rights>http://creativecommons.org/licenses/by-nc-nd/4.0/</dc:rights>
      <dc:rights>embargoed access</dc:rights>
      <dc:rights>Attribution-NonCommercial-NoDerivatives 4.0 Internacional</dc:rights>
      <dc:publisher>Elsevier</dc:publisher>
   </ow:Publication>
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