Bread aroma is enhanced, as is the crust color, by a build-up of melanoidin compounds from nonenzymatic browning reactions.
面包
风味改善了,面包表皮颜色也由
褐变反应所生成类黑精
合物而有所改善。
,不涉及作用
词;
;;还原剂;学;作用;学;剂;;Bread aroma is enhanced, as is the crust color, by a build-up of melanoidin compounds from nonenzymatic browning reactions.
面包风味改善了,面包表皮颜色也由褐变反应所生成类黑精合物而有所改善。
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