Answer:
1. almond blossom 1890
2.wheat field cypresses 1889
3.bedroom in Arles 1888
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: all i know is turtle was stuck and it needed help to free cause it was dying.
Explanation:
Answer:
yes, 4 glasses so far :) stay hydrated!
Explanation:
