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https:\/\/www.acs.org\/pressroom\/reactions\/library\/maillard-the-most-delicious-chemical-reaction-in-the-world.html<\/a> ","protected":false},"excerpt":{"rendered":"","protected":false},"author":17897162,"featured_media":0,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"_coblocks_attr":"","_coblocks_dimensions":"","_coblocks_responsive_height":"","_coblocks_accordion_ie_support":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_geoff_meta_description_en":"Toast browns mainly through Maillard reactions between reducing sugars and amino compounds, creating colour and aroma rather than merely drying bread.","_geoff_meta_description_zh":"\u9762\u5305\u70d8\u70e4\u65f6\uff0c\u8fd8\u539f\u7cd6\u4e0e\u6c28\u57fa\u5316\u5408\u7269\u53d1\u751f\u7f8e\u62c9\u5fb7\u53cd\u5e94\uff0c\u751f\u6210\u8910\u8272\u7269\u8d28\u548c\u591a\u79cd\u9999\u6c14\u5206\u5b50\uff1b\u8fd9\u4e0d\u662f\u5355\u7eaf\u8131\u6c34\uff0c\u4e5f\u4e0d\u540c\u4e8e\u7126\u7cd6\u5316\u548c\u82f9\u679c\u9176\u4fc3\u8910\u53d8\u3002","_wpcom_ai_launchpad_first_post":false,"_jetpack_hide_featured_image":false,"_jetpack_featured_image_duplicate_dismissed":0,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[787297218],"tags":[787298745,787298457,787298456,787298744],"class_list":["post-18704","post","type-post","status-publish","format-standard","hentry","category-daily-maths-physics-chemistry","tag-maillard-reaction-zh","tag-food-chemistry-zh","tag-food-chemistry","tag-maillard-reaction",""],"translatepress_titles":{"en_AU":"Why Does Toast Turn Brown and Smell More Aromatic?","zh_CN":"\u70e4\u9762\u5305\u4e3a\u4ec0\u4e48\u4f1a\u53d8\u8910\uff0c\u8fd8\u6bd4\u539f\u6765\u66f4\u9999\uff1f"},"jetpack_publicize_connections":[],"jetpack_likes_enabled":false,"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p1ar9H-4RG","jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/geoffreychen.com\/zh\/wp-json\/wp\/v2\/posts\/18704","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/geoffreychen.com\/zh\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/geoffreychen.com\/zh\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/geoffreychen.com\/zh\/wp-json\/wp\/v2\/users\/17897162"}],"replies":[{"embeddable":true,"href":"https:\/\/geoffreychen.com\/zh\/wp-json\/wp\/v2\/comments?post=18704"}],"version-history":[{"count":0,"href":"https:\/\/geoffreychen.com\/zh\/wp-json\/wp\/v2\/posts\/18704\/revisions"}],"wp:attachment":[{"href":"https:\/\/geoffreychen.com\/zh\/wp-json\/wp\/v2\/media?parent=18704"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/geoffreychen.com\/zh\/wp-json\/wp\/v2\/categories?post=18704"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/geoffreychen.com\/zh\/wp-json\/wp\/v2\/tags?post=18704"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
https:\/\/cen.acs.org\/articles\/90\/i40\/Maillard-Reaction-Turns-100.html<\/a><\/p>\n