Maillard reaction

名词 n.
中文释义

英文释义

名词 n.
  1. The condensation reaction of an amino acid and a reducing sugar, followed by polymerization to form brown pigments - melanoidins; one of the causes of browning during cooking.
    — If the surface temperature exceeds the boiling point, as it does during grilling and frying, the Maillard reactions produce typical roasted, browned aromas.

词形变化

Maillard reactions plural

词源

Named after French physician and chemist Louis Camille Maillard, 1912.
1 次浏览 数据来源: Wiktionary