“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	food additive analysis food additives Food Additives Handbook food adulteration food allergy food analysis Food and Agriculture Organization of the United Nations Food and Agriculture Organization of United Nations，FAO food and drug safety crimes Food and Fermentation Industries Food and Machinery food and nutrition planning food and nutrition surveillance food animaltoxins food anticaking agent food antifoaming food antioxidant food aseptic packaging food biotechnology food bleaching agent food-borne bioterrorism foodborne disease foodborne diseases burden foodborne diseases surveillance foodborne gastroenteritis caused by Salmonella

科学参考收录了854744条科技类词条，基本涵盖了常见科技类参考文献及英语词汇的翻译，是科学学习和研究的有利工具。