梅拉德反应有三个基本阶段。
图一中给出了梅拉德反应的大概情况。
梅拉德反应影响食物色泽、风味，利用梅拉德反应可生产反应香料。
Maillard reaction changes the odor and the flavor of foods and reaction flavor can be produced by using Maillard reaction.
泊格沃特公司已根据梅拉德反应香料开发出了非常有效和令人满意的白肋烟添加剂。
BORGWALDT FLAVOR has developed very efficient and successful Burley casings on the basis of Maillard reaction flavours.
结果显示，一种被称为梅拉德反应产物(MRPs)的化合物具有很强的抗氧化性。
The results showed that in roasted coffee, compounds called Maillard reaction products (MRPs) had high antioxidant properties.
结果显示，一种被称为梅拉德反应产物(MRPs)的化合物具有很强的抗氧化性。
The results showed that in roasted coffee, compounds called Maillard reaction products (MRPs) had high antioxidant properties.
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