Louis_Camille_Maillard

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Timezone
0.40
    Radix

    Louis Camille Maillard ( my-YAR; French: [lwi kamij majaʁ]; 4 February 1878 – 12 May 1936) was a French physician and chemist. He made important contributions to the study of kidney disorders. He also became known for the "Maillard reaction", the chemical reaction which he described in 1912, by which amino acids and sugars react in foods via contact with fats, giving a browned, flavorful surface to everything from bread and seared steaks to toasted marshmallows.

    adb_sbdate_dmy
    4 February 1878
    adb_sbtime
    04:00
    adb_sroddenrating
    AA
    adb_BirthCountry
    France
    adb_place
    Pont a Mousson
    adb_sctr
    FR
    adb_csex
    m
    adb_sdatasource
    Quoted BC/BR
    adb_stimeacc
    Undetermined
    adb_TimeAccuracyCode
    Undetermined
    adb_ccalendar
    g
    adb_pageid
    90193
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