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Title:Golden Browning, the Magic of Cooked Meat by Maillard Reaction.
Author(s):Yang, Wenxi
Subject(s):food science and human nutrition
Abstract:A color change always indicates a reaction happens. These reactions not only good indicators of experimental success, but also a pure beauty of chemistry. Heating causes the mixture of carbonyl and amino acids to produce a series of browning colors. Brown yellow, golden, and amber could be another reason why we are so addicted into roasted meat, which should be a visual treat before we start the feast.
Issue Date:2020
Type:Text
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URI:http://hdl.handle.net/2142/106875
Rights Information:Copyright 2020 Wenxi Yang
Date Available in IDEALS:2020-04-15


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