这些结果证明：引起黑心病的生理原因是由于酶促褐变反应。
These results show that the physiological cause of the core Browning is due to the enzymic Browning reaction.
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。
Bread aroma is enhanced, As is the crust color, by a build-up of melanoidin compounds from nonenzymatic Browning reactions.
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