melanoidin
embrowned
brown
polydiester
keratinization
polyenyne
Maillard reaction
nut-brown
Maillard browning
embrown
brownify
tyloxapol
hydroxypolymer
polydiverse
cyclofructan
compatibilizer
brownish
polyquaternium
brownness
snuff-colour
brownishness
copolymerized
brunescent
snuff-color
browniness
polyaddition
polymer
beiging
resin
PEGylation
polyethoxylate
phenylenevinylene
polymerizability
rosin
thiomer
polyketone
polymeryl
polyradical
cyclorelease
polymerogenic
polymerics
copolymerise
bronzing powder
polyfructan
monomer
copolymerize
isospecific
phthalocyanine
bronzer
ketophenol
browning
polymerism
prepolymer
atactic
beef goulash
brunaille
polylactone
Cassel brown
polyheterocycle
cocontinuous
megamer
polyetherether
pheomelanin
polyalphaolefin
Maillard
poly-
star polymer
cutin
lipidoglycan
persistent
repeating unit
stereospecificity
polyphenylene vinylene
organocation
polyglucosan
intrapolymer
polymercaptan
preceramic
vegetable tallow
polyglycerol
polymerizing
isotacticity
polysucrose
indihumin
azobisisobutyronitrile
braised
gallotannin
borneol
polyisobutylene
polymerizate
hexylthiophene
ketolide
polyisoprene
polymerically
polyfluoroolefin
skin cell

English words for 'Any of a class of brown polymers typically formed when food is browned (by means of the Maillard reaction).'

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