diabetic+sugar
131Maillard reaction — The crust of brioche bread is golden brown due to the Maillard reaction The Maillard reaction (French pronunciation: [majaʁ], mah yar) is a form of nonenzymatic browning similar to caramelization. It results from a chemical reac …
132Nonketotic hyperosmolar coma — Classification and external resources ICD 9 250.2 DiseasesDB 29213 …
