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Est. 2005 · Eugene, OR

Maillard reaction — MetaHistoryBook

Maillard reaction

chemical reaction occurring when roasting, baking, or frying

Wikipedia ↗Images on Commons ↗Wikidata (Q647574) ↗

Details

Instance of: eponymous chemical reaction
discoverer or inventor: Louis Camille Maillard
facet of: cooking
has contributing factor: amino acid, reducing sugar
has effect: advanced glycation end-product
has immediate cause: hot
named after: Louis Camille Maillard
time of discovery or invention: 1912

Connected on Wikidata

Notable work of

Louis Camille Maillard

Nothing in the MetaHistoryBook collection references this item yet.

Authority files

Library of Congress ↗GND ↗Encyclopædia Britannica ↗