Maillard reaction in Italian
Maillard reaction in Italian is reazione di Maillard.
Maillard reaction in Italian
reazione di Maillard
(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]
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What is "Maillard reaction" in Italian?
"Maillard reaction" in Italian is reazione di Maillard.
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