“Maillard reaction”的概念、定义、翻译、参考文献-科学参考

单词	Maillard reaction
释义	Maillard reaction Encyclopedia 工学碳水化合物释 Maillard reaction美拉德反应食品在油炸、焙烤、烘焙等加工或贮藏过程中，还原糖（主要是D-葡萄糖）同游离氨基酸或蛋白质分子中氨基酸残基的游离氨基所发生的羰氨反应。又称美拉德褐变。
随便看	basic period basic permutation basic philosophy of classical European gardens basic plane Basic Plan for the Promotion of Education basic point basic polynomial sequence basic principle of economic law Basic Principle of Financial Management basic principle of real right law basic principles of administrative law basic principles of balanced nutrition for athletes basic principles of constitution basic principles of criminal law Basic Principles of Dance basic principles of environment and resources law basic principles of labor Law basic principles of peptide synthesis basic principles of the futures act basic probability space basic procedures of group work basic project archives management basic properties of photography basic properties of rock basic properties of rock mass

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