碎的;Bread aroma is enhanced, as is the crust color, by a build-up of melanoidin compounds from nonenzymatic browning reactions.
面包的风味改善了,面包表皮的颜色也由于非
变反应所生成的类黑精化合物而有所改善。
色色；把…烤焦（brown的ing形式）
(
人为美国人John Moses 1855-1926)促变；
变；
生酵素变Bread aroma is enhanced, as is the crust color, by a build-up of melanoidin compounds from nonenzymatic browning reactions.
面包的风味改善了,面包表皮的颜色也由于非变反应所生成的类黑精化合物而有所改善。
Controled the humidity of drying room at abaut 40% can notably cut dowm the time of drying process, browning , and sulphur surplusage of products.
这就使得实现果脯的低糖低硫成为可能。
声：以上例句、词
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