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
The right answer for the question that is being asked and shown above is that: "TRUE." <span>Research methods in economics vol 2 2014 by tom nunan and susan walker. This kind of source is very helpful most especially when you are doing your research and you need such resources.</span>
Answer:
Impressionism is a 19th-century art movement characterized by relatively small, thin, yet visible brush strokes, open composition, emphasis on accurate depiction of light in its changing qualities (often accentuating the effects of the passage of time), ordinary subject matter, inclusion of movement as a crucial
