Chemistry · Organic Chemistry
Which two chemical components primarily react in the Maillard reaction to produce the browning and unique flavour in cooked foods?
Verified Solution4 OptionsUpdated: October 2026👁️1 View
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- 1Starch and fibre
- 2Water and salt
- 3Amino acids and reducing sugars✓
- 4Fats and oils
Correct answer
Amino acids and reducing sugars
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