Maillard reaction
US /maɪˈlɑːrd riˈækʃən/
UK /maɪˈlɑːrd riˈækʃən/
1.
tindak balas 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 yang lazat pada daging panggang adalah hasil daripada tindak balas Maillard.
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Browning onions for a long time enhances their flavor through the Maillard reaction.
Menggoreng bawang lama-lama meningkatkan rasa melalui tindak balas Maillard.