air pressure is the answer
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:
Explanation:
It provides an understanding of, and agreement among, all the elements.
Answer: The question is confusing, ask your teacher to brake it down for you.
Explanation:It always helps
