Maillard reaction
US /maɪˈlɑːrd riˈækʃən/
UK /maɪˈlɑːrd riˈækʃən/
名詞
1.
梅納反應
a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor
範例:
•
The delicious crust on roasted meats is a result of the Maillard reaction.
烤肉上美味的外皮是梅納反應的結果。
•
Browning onions for a long time enhances their flavor through the Maillard reaction.
長時間煎洋蔥通過梅納反應增強其風味。
在 Lingoland 學習這個單詞