1.
The most important properties of lactose can be summarized as follows. (i) It is a reducing sugar and can therefore participate in the Maillard reaction when milk is heated.
乳糖主要性质总结如下：（1）乳糖是还原糖,因此加热乳,会参与美拉得反应。
2.
The Influence of Maillard Reaction on the Dish in Cooking Process
烹饪过程中美拉德反应对菜肴的影响
3.
Study on the Maillard Reaction and the Anti-oxidative Activity of Its Products;
美拉德反应及其产物的抗氧化性研究
4.
Preliminary Study on Maillard Reaction Between Resin Amine and Glucose
松香胺和葡萄糖美拉德反应初步研究
5.
Research progress of Maillard reaction in meat flavor
美拉德反应在肉味香精中的研究进展
6.
Study on the Maillard Reaction Prevention in Cider Processing
在苹果酒加工中防止美拉德反应研究
7.
You play (on) the violin beautifully.
你拉小提琴拉得美极了。
8.
By Maillard reaction we mean the reaction taking place between amine-group compounds and carboxides.
美拉德反应是指氨基化合物和羰基化合物之间发生的反应。
9.
THE US MIDDLE EAST STRATEGIC MOVES AND THE RESPONSE OF THE ARAB WORLD
美国在中东的战略举措和阿拉伯世界的反应
10.
The inhibition of hydrogen sodium suflite on maillaid braun reaction
亚硫酸氢钠对美拉德褐变反应的抑制作用
11.
Optimization of millard reaction conditions under microwave heating
微波加热下美拉德反应条件的优化研究
12.
Study on the Improved Functional Properties of the Rice Protein by Maillard Reaction;
美拉德反应改进大米蛋白功能性质的研究
13.
Research Progress in Maillard Reaction and Antioxidative Activity of Its Products;
美拉德反应及其产物抗氧化活性研究进展
14.
Film properties of whey protein isolate-xylose Maillard Reaction Products
乳清蛋白-木糖美拉德反应产物的成膜性质研究
15.
Study on the Technics of Polysaccharide Extraction from Jujube and the Reaction Flavor by Maillard Reaction
红枣多糖的提取及其美拉德反应型香料的研究
16.
Study on deodourization of the hydrolysate of oysters by Maillard reaction
美拉德反应用于牡蛎酶解液脱腥的研究
17.
Protein Hydrolysate from Parabramis pekinensis for Preparing the Material in Maillard Reaction
美拉德反应基液——鳊鱼蛋白酶解液的制备
18.
Effect of pH and heating time on volatile products of Maillard reaction
pH和加热时间对美拉德反应挥发性产物的影响