Biology · Food Chemistry
The Maillard reaction, which produces non-enzymatic browning in cooked food, occurs between:
Verified Solution4 OptionsUpdated: October 2026👁️1 View
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- 1Fats and reducing sugars
- 2Amino acids and reducing sugars✓
- 3Fats and starches
- 4Fats and amino acids
Correct answer
Amino acids and reducing sugars
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