Answer:
Glucose is the main reducing sugar, and lysine is one of the highest amino acid concentration in chicken meat and also the most reactive amino acid in the Maillard reaction.
Explanation:
in,Glucose the amino acid in the meat reacts with reducing sugar to produce flavor
Answer:
In mallard reaction the amino acid in the meat react with reducing sugars to produce flavor.
I think that this is the right answer that you are looking for.
Please tell me to draw anything and I will try my best :)
Answer:
disney characters any if you want or any anime
have a good day :)
Explanation:
Answer:
Explanation: Try to draw Donald trump :)