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The Maillard Reaction Turns 100 (cen.acs.org)
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Scientists celebrate the centennial of a reaction that makes cooked food tasty, but also produces worrisome molecules in our meals and bodies

by Sarah Everts

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this post was submitted on 14 Jun 2023
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Science of Cooking

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We're focused on cooking and the science behind how it changes our food. Some chemistry, a little biology, whatever it takes to explore a critical aspect of everyday life.

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