各种非酶褐变类型间存在复杂关系。
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.
本文研究了热风干制油枣时，在不同烘干温度和时间条件下导致非酶褐变的主要物质的变化规律及与褐变的关系。
The changes in main material of nonenzymatic browning in Chinese jujube-Youzao and relations with browning during different temperature and time with hot air dring were studied.
通过褐变实验和护色试验表明，蜂蜜罐头中核桃仁的褐变是由于蜂蜜与核桃仁中的单宁物质作用的结果，属于非酶褐变。
The results showed:In honey canning, the kernet of walnut's brown was result of the tea polyphenols in the kernet of walnut, it is non-proteoly brown change.
在脱水黄花菜加工过程中，非酶促褐变是影响产品质量的关键因素之一。
Nonenzymatic Browning is one of the key factors which influence product quality during processing of dehydrated daylily.
当果浆热烫充分时，非酶促褐变是果汁褐变的主要因素。
But when the pulps were highly blanched, non enzymatic Browning was the main cause for Browning of pear or peach juice during processing.
当果浆热烫充分时，非酶促褐变是果汁褐变的主要因素。
But when the pulps were highly blanched, non enzymatic Browning was the main cause for Browning of pear or peach juice during processing.
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