Milk proteins may protect against cardiovascular disease
The Maillard reaction is a chemical reaction between amino acids and reducing sugars that results in browned foods like seared steaks and toasted bread.
June 12, 2015 · by · in Nutritional News · Tags: between-amino, browned-foods, chemical-reaction, heart-disease, like-seared, nutrition, oncalldietitian.com, reducing-sugars
