重度的烘焙会比轻度的烘焙表现出更高程度的焦糖化反应。
Dark roasts represent a higher degree of sugar carmelization than light roasts.
而随著环境 pH 值的提升，糖浓度亦随加热温度的增加而降低，显示醣类可能与胺基酸结合产生梅纳反应，亦 或是因高温而产生焦糖化反应。
But in the higher pH systems. Sugar concentration decreased with heating temperature increase. It indicated sugar might disappear through maillard reaction or caramelization.
通过比较，吉尔博士首次确定了细菌利用酶反应帮助人类消化植物中糖化合物的大致过程。
This comparison helped Dr Gill identify for the first time the probable enzymatic processes by which bacteria help humans to digest the complex carbohydrates in plants.
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