An outline of the Maillard reaction is given in Figure 1.
图一中给出了梅拉德反应的大概情况。
Maillard reaction is the main approach to form acrylamide.
美拉德反应是形成丙烯酰胺的重要途径。
Maillard reaction is important for its effect on apple juice quality during heat processing.
在苹果汁的热加工过程中，美拉德反应对其质量的影响是极其重要的。
Maillard reaction is important for its effect on apple juice quality during heat processing.
在苹果汁的热加工过程中，美拉德反应对其质量的影响是极其重要的。
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