Effect of Maillard reaction products on the growth of selected food-poisoning micro-organisms

Abstract

Journal Article Effect of Maillard reaction products on the growth of selected food‐poisoning micro‐organisms Get access M.L. Stecchini, M.L. Stecchini Istituto di Tecnologie Alimentari, Facoltà di Agraria, via Marangoni 97, Udine, Italy Search for other works by this author on: Oxford Academic Google Scholar P. Giavedoni, P. Giavedoni Istituto di Tecnologie Alimentari, Facoltà di Agraria, via Marangoni 97, Udine, Italy Search for other works by this author on: Oxford Academic Google Scholar I. Sarais, I. Sarais Istituto di Tecnologie Alimentari, Facoltà di Agraria, via Marangoni 97, Udine, Italy Search for other works by this author on: Oxford Academic Google Scholar C.R. Lerici C.R. Lerici Istituto di Tecnologie Alimentari, Facoltà di Agraria, via Marangoni 97, Udine, Italy Search for other works by this author on: Oxford Academic Google Scholar Letters in Applied Microbiology, Volume 13, Issue 2, 1 August 1991, Pages 93–96, https://doi.org/10.1111/j.1472-765X.1991.tb00579.x Published: 01 August 1991 Article history Received: 22 April 1991 Accepted: 07 May 1991 Published: 01 August 1991