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Formation of styrene during the Maillard reaction is neglig..:
Goldmann, T.
;
Davidek, T.
;
Gouezec, E.
...
Food Additives & Contaminants: Part A. 26 (2009) 5 - p. 583-594 , 2009
Link:
https://doi.org/10.1080/02652030802641898
RT Journal T1 <Title>Formation of styrene during the Maillard reaction is negligible</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1080_02652030802641898&Exemplar=1&LAN=DE A1 Goldmann, T. A1 Davidek, T. A1 Gouezec, E. A1 Blank, I. A1 Bertholet, M.-C. A1 Stadler, R. PB Informa UK Limited YR 2009 SN 1944-0049 SN 1944-0057 JF Food Additives & Contaminants: Part A VO 26 IS 5 SP 583 OP 594 LK http://dx.doi.org/https://doi.org/10.1080/02652030802641898 DO https://doi.org/10.1080/02652030802641898 SF ELIB - SuUB Bremen
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