Assertion: malt's sugar | /r/CapableOf | combine through the maillard reaction
Facets:
value: at high temperatures
type: TEMPORAL
value: at low water activity
type: LOCATION
Source sentences:
text: Melanoidins are brown, high molecular weight heterogeneous polymers that are formed when sugars and amino acids combine (through the Maillard reaction) at high temperatures and low water activity.