Chemistry · Chemical Reactions
When meat is cooked above 140°C, which of the following non-enzymatic browning reactions primarily occurs between amino acids and reducing sugars?
Verified Solution4 OptionsUpdated: October 2026👁️1 View
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- 1Oxidation reaction
- 2Emulsification
- 3Maillard reaction✓
- 4Caramelisation
Correct answer
Maillard reaction
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