Publication
Louis‐Camille Maillard, 1878–1936
Catherine Billaud, Jean Adrian
Food Reviews InternationalJan 11, 2003
Abstract
This review summarizes the life and work of Louis‐Camille Maillard, the most worldwide renowned French biochemist of the 20th century. It focuses on the main events in Maillard's life and the reaction sugar–amino acids in his work, and offers an overview of the Maillard reaction in vitro and in vivo.