Bread aroma is enhanced, as is the crust color, by a build-up of melanoidin compounds from nonenzymatic browning reactions.
面包的风味
了,面包表皮的颜色也由于非酶褐变反应所
的类黑精
合物而有所。
Bread aroma is enhanced, as is the crust color, by a build-up of melanoidin compounds from nonenzymatic browning reactions.
面包的风味了,面包表皮的颜色也由于非酶褐变反应所的类黑精合物而有所。
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