ZAMORA, R. The Maillard Reaction Reconsidered. Cooking and Eating for Health.– Jack N. Losso.– CRC Press, Taylor & Francis Group, Boca Raton, FL, USA, 2016.– XXV + 438 páginas.– ISBN 978-1-4822-4821-0. Grasas y Aceites, [S. l.], v. 68, n. 1, p. e186, 2017. Disponível em: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1653. Acesso em: 19 apr. 2024.