3 ▶ That roasted, nutty aroma from grilled lamb? Chemistry, not luck! Research traces how 2,5-DMP forms during grilling, with glycine and glucose as key precursors. 🍴 Dig in👇 doi.org/10.26599/FSA... #SciOpen #TUP #FoodScience #Flavor #Chemistry #Meat @tsinghuauniversity.bsky.social 1 comment · 1d ago · by SciOpen #chemistry#flavor#foodscience
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