碎Bread aroma is enhanced, as is the crust color, by a build-up of melanoidin compounds from nonenzymatic browning reactions.
风味改善了,表皮颜色也由于非酶褐变反应所生成类黑精化合物而有所改善。
ing形式）
诗人罗伯
(Robert,1812-1889)英女诗人伊丽莎白(Elizabeth Barrett 1806-1861)伯朗宁自动手枪(发明人为美人John Moses 1855-1926)Bread aroma is enhanced, as is the crust color, by a build-up of melanoidin compounds from nonenzymatic browning reactions.
风味改善了,表皮颜色也由于非酶褐变反应所生成类黑精化合物而有所改善。
Controled the humidity of drying room at abaut 40% can notably cut dowm the time of drying process, browning , and sulphur surplusage of products.
这就使得实现果脯低糖低硫成为可能。
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