AL-ABBASY, Omar Y. et al.
 Maillard reaction: formation, advantage, disadvantage and control. A review.
<strong>Food Science and Applied Biotechnology</strong>, [S.l.], v. 7, n. 1, p. 145-161, mar. 2024.
ISSN 2603-3380.
Available at: &lt;<a href="https://www.ijfsab.com/index.php/fsab/article/view/333" target="_new">https://www.ijfsab.com/index.php/fsab/article/view/333</a>&gt;. Date accessed: 14 oct. 2024.
doi: <a href="https://doi.org/10.30721/fsab2024.v7.i1.333">https://doi.org/10.30721/fsab2024.v7.i1.333</a>.