ANGGARA, Jaclyn Regina; TAMBAYONG, Sharon Gisella; WIBOWO, Elbert Keene; SUNIATI, Fransisca Romana Titis. Color and aroma changes in potato and chicken meat due to maillard reaction during roasting. Journal of Tourism, Culinary, and Entrepreneurship (JTCE), [S. l.], v. 6, n. 1, p. 93–104, 2026. DOI: 10.37715/jtce.v6i1.5925. Disponível em: https://journal.uc.ac.id/index.php/JTCE/article/view/5925. Acesso em: 30 apr. 2026.