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Mail·lard reaction

n :  a nonenzymatic reaction between sugars and proteins that produces brownish coloration and is responsible for the browning of some foods (as in a freshly cut potato left uncooked)
 
Mail•lard, Louis Camille (1878-1936),
French biochemist. Maillard first observed the reaction that now bears his name in 1912.
 
   

 
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