The Admiral of the gradient is caused by kruam of protein sources while baking, all relationships to dictated up EP, and DWL L and increases decreases, which will absorb in the range 450 nm.
The color of the Maillard caused by a combination of protein, which is a relationship that the EP and the DWL rise and decline of the L in absorbs 450 nm.
The color of the Maillard caused by the wear of the protein source steam which all relationships to the value and EP DWL increased and the L reduction is absorbed in the 450 nm.