MethodsThe species of flavonoids in samples were identified by color reactions, and the contents of total flavonoids were measured through UV spectroscopy using rutin as control.
方法采用显色反应进行定性检识，并以芦丁为对照品，采用紫外分光光度法测定总黄酮含量。
The colors in the study were precisely equated in hue, brightness, and chroma (intensity) to insure that reactions were not attributable to these other qualities of color.
实验中所采用的不同颜色在色度、亮度以及浓度方面均保持一致。 这样，可以保证参与者的表现不受颜色的其他属性影响。
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酶褐变反应所生成的类黑精化合物而有所改善。
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