这个进程叫非酶褐变或美拉德反应（以它的发现者命名）。
The process is referred to as non-enzymatic browning or Maillard reaction, named after the discoverer.
本文讨论的是美拉德反应产物有益的一面，即其抗突变的效果。
This paper discusses the beneficial side of Maillard reaction products i. e. its antimutation effect.
本文还介绍了美拉德反应以及美拉德反应产物在肉制品中的应用。
Products of Maillard reaction and the application of Maillard reaction in meat were reviewed in this paper.
应用推荐