HIGHLIGHTS
- who: Qian Wu from the University of Tru00e1s-os-Montes and AltoUniversity, Shenzhen, China, Reynolds American (United States), Winston-Salem, NC, United States have published the article: Editorial: Inhibition strategies on the formation of Maillard reaction products in food, in the Journal: (JOURNAL)
- what: The focus of this Research Topic was to improve the field`s understanding of the MR; additional objectives were to verify the effect of polyphenols on the MR in food, with special emphasis on inhibition of hazardous food substances and future challenges; to provide an extensive overview of the field; and . . .
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