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bn:02108533n
Noun Concept
SYL
No term available
EN
The Maillard reaction is a chemical reaction between amino acids and reducing sugars to create melanoidins, the compounds which give browned food its distinctive flavor. Wikipedia
Relations
Sources
IS A
EN
name reaction
HAS KIND
EN
glycation
DISCOVERER OR INVENTOR
EN
Louis Camille Maillard
FACET OF
EN
cooking
HAS CONTRIBUTING FACTOR
EN
amino acid
EN
reducing sugar
NAMED AFTER
EN
Louis Camille Maillard

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