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:
I believe the answer is D: to show the routine and distractions of her everyday life.
Answer:
I'm not quite sure
Explanation:
I guess you can search it up ?
