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Maillard reaction noun

  /maɪˈjɑː(ɹ) ɹiˈækʃən/
  • (organic chemistry) 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. [from 1910s]
 Maillard-Reaktion
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