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:
Sorry if i'm wrong but I believe its Parallel to the subject
Explanation:
Side note, its 100% not Toward the subject. If its so easy to look up, why did you get the answer wrong ( refering to other answer)
I’m pretty sure it was initial sketched or drawings
Answer:
OMG Guys! I CAN'T believe this just happened to me! I just took a DNA test and found out I'm related to Charil Damilio! LIke OH MY GOD I'M GOING TO BE A FAMOUS TIKT0KER! Yay ME! #DONTTALKTOMEIFYOURNOTRELATEDTOAFAMOUST-TER!
#GirlBoss~
Explanation:
