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EnglishEdit

 
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EtymologyEdit

From Louis Camille Maillard, French physician and chemist.

PronunciationEdit

  • IPA(key): /maɪˈjɑː(ɹ) ɹiˈækʃən/
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NounEdit

Maillard reaction (plural Maillard reactions)

  1. (organic chemistry) The condensation reaction of an amino acid and a reducing sugar, followed by polymerization to form brown pigments - melanoidins; one of the causes of browning during cooking.

TranslationsEdit