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melanoidin
melanoidin
Danh từ
This term is used primarily in food chemistry and biochemistry to describe the complex polymers responsible for the characteristic brown color and aroma of roasted foods. It is most frequently discussed in the context of coffee roasting, beer brewing, and the baking of bread, where the Maillard reaction occurs.
As a chemical substance referring to a specific class of pigments, it is treated as an uncountable mass noun. It describes a chemical entity rather than a discrete object, meaning it does not typically take a plural form in scientific literature.