Bread aroma is enhanced, as is the crust color, by a build-up of melanoidin compounds from nonenzymatic browning reactions.
面
味改善了,面表皮颜色也由于非酶褐变反应所生
类黑精
合物而有所改善。
Bread aroma is enhanced, as is the crust color, by a build-up of melanoidin compounds from nonenzymatic browning reactions.
面味改善了,面表皮颜色也由于非酶褐变反应所生类黑精合物而有所改善。
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