Skip to main content

Concept information

There is no term for this concept in this language.

PREFERRED TERM

 

DEFINITION

  • Enzimatik olmayan esmerleşme tepkimelerinin (Mailard) son ürünü olarak oluşan kahverengi, yüksek molekül ağırlıklı bir pigment. (tr)
  • Melanoidins are brown, high molecular weight heterogeneous polymers that are formed when sugars and amino acids combine (through the Maillard reaction) at high temperatures and low water activity. (en)

BROADER CONCEPT

PRODUCT OF

IN OTHER LANGUAGES

URI

http://aims.fao.org/aos/agrovoc/c_28456

Download this concept:

RDF/XML TURTLE JSON-LD Created 11/20/11, last modified 8/6/20