最終更新日：2025/12/01
Amadori compounds often form during the early stages of the Maillard reaction and significantly affect the color and flavor of processed foods.
正解を見る
Amadori compounds often form during the early stages of the Maillard reaction and significantly affect the color and flavor of processed foods.
音声機能が動作しない場合はこちらをご確認ください
編集履歴（0）
