Maillard reaction (Paleontology 🦕)

The Maillard reaction ) is a chemical reaction between amino acids and reducing sugars to create melanoidins, the compounds that give browned food its distinctive flavor. Seared steaks, fried dumplings, cookies and other kinds of biscuits, breads, toasted marshmallows, falafel and many other foods undergo this reac...

https://en.wikipedia.org/wiki/Maillard_reaction

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