Chemistry · Food Chemistry
पकाने के दौरान भोजन में कौन सी रासायनिक अभिक्रिया होती है जो मुख्य रूप से भूरे रंग (ब्राउनिंग) और स्वाद के विकास के लिए जिम्मेदार होती है?
Verified Solution4 OptionsUpdated: October 2026👁️1 View
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मेलार्ड अभिक्रिया (मायलार्ड रिएक्शन)
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