To download a pdf of this article, visit cenm.ag/kitchenhacks.
References used to create this graphic:
Ames, Jennifer M. “The Maillard Reaction.” In Biochemistry of Food Proteins, edited by B. J. F. Hudson, 99–153. Boston, MA: Springer US, 1992.
Ioannou, Irina, and Mohamed Ghoul. “Prevention of Enzymatic Browning in Fruit and Vegetables.” Eur. Sci. J. 9, no. 30 (2013).
Yoon, Ashton. “Why Do Onions Make Us Cry?” Science and Food. June 6, 2017.
A collaboration between C&EN and Andy Brunning, author of the popular graphics blog Compound Interest