One of the mysteries of the English language finally explained.
Attributive, especially in "Maillard reaction". Designating or relating to a reaction between reducing sugars and proteins or amino acids which yields brown-coloured products and occurs naturally when certain foods are stored or heated.
1930s; earliest use found in Industrial and Engineering Chemistry. From the name of Louis CamilleMaillard, French chemist, who described the reaction in a series of papers dating from 1912.
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