Question

ppppppppppplllllllllllllllllleeeeeeeeeeeeeeeaaaaaaaaaaaaasssssssssssssssssseeeeeeeeeeeeeehhhhhhhhhheeeeeeeeelllllllllllllpppppppppp in_____________________, the amino acid in the meat reacts with reducing sugar to produce flavor will give brainiest

Answer 1

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 2

Answer:

In mallard reaction the amino acid in the meat react with reducing sugars to produce flavor.

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