Maillard Reaction
美拉德反应
The browning reaction between amino acids and sugars under heat; it creates crust and flavor.
氨基酸与糖在加热下的褐变反应；形成焦香风味。
美拉德反应
The browning reaction between amino acids and sugars under heat; it creates crust and flavor.
氨基酸与糖在加热下的褐变反应；形成焦香风味。