香气类别 第二类:焦糖化(sugar browning)作用副产物Toast 香气类别 第二类:焦糖化(sugar browning)作用副产物第二类:焦糖化(sugar browning)作用副产物香气类别 第三类:干...
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During the browning process, the sugar, amino acids and water present in the bread combine to create colour and acrylamide - as well as flavour and aromas.
在烹饪过程中，面包中的糖、氨基酸和水分结合在一起，使得面包颜色变深、并产生丙烯酰胺——以及独特的口味和香味。
Varieties of factors that influenced the low-sugar jam of the fruit of Chinese wolfberry browning were studied.
研究了影响低糖枸杞子果酱色泽褐变的诸因素。
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