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In this section, you will find information and resources reserved to the IMARS Members Community
Charting the future of carbonyl research in food and medicine
IMARS Highlights
Maillard’s Reaction Product MAIN PAGE
Welcome to IMARS
IMARS promote the research on Maillard Reaction and protein glycation.The Society is formed by food scientists dealing with issues related to food browning, nutritionists interested in the phisiological role of advanced glycation products and medical doctors performing basic research in the field of diabetes and its complications.
Louis Camille Maillard Biography
A complete biography is available on the web site of the Louis Camille MAILLARD Association.Site Map
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