Maillard reaction
US /maɪˈlɑːrd riˈækʃən/
UK /maɪˈlɑːrd riˈækʃən/
1.
reaksi Maillard
a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor
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The delicious crust on roasted meats is a result of the Maillard reaction.
Kerak lezat pada daging panggang adalah hasil dari reaksi Maillard.
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Browning onions for a long time enhances their flavor through the Maillard reaction.
Menggoreng bawang bombay dalam waktu lama meningkatkan rasanya melalui reaksi Maillard.