Maillard reaction
US /maɪˈlɑːrd riˈækʃən/
UK /maɪˈjɑːrd riˈæk.ʃən/
名词
美拉德反应
a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor
示例:
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The delicious crust on roasted meats is a result of the Maillard reaction.
烤肉上美味的外皮是美拉德反应的结果。
•
Browning onions for a long time enhances their flavor through the Maillard reaction.
长时间煎洋葱通过美拉德反应增强其风味。