Maillard browning

名词 n.

英文释义

名词 n.
  1. The formation of brown pigments as part of the Maillard reaction. uncountable
    — Frying and sautéing are methods that heat foods for the most part by conduction from a hot, oiled pan, with temperatures between 350 and 450°F/175–225°C that encourage Maillard browning and flavor development.
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