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
色也由于非酶褐变反应所生成类黑精化合
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.
面包风味改善了,面包表色也由于非酶褐变反应所生成类黑精化合而有所改善。
声明：以上例句、词性分类均由互联
自动生成，部分未经过人工审核，其表达内容亦不代表本软件
观点；若发现问题，欢迎向我们指正。
