Bread aroma is enhanced, as is the crust color, by a build-up of melanoidin compounds from nonenzymatic browning reactions.
面包的风味
,面包表皮的颜色也由于非酶褐变反应所生
的类黑精化合
而有所。
Bread aroma is enhanced, as is the crust color, by a build-up of melanoidin compounds from nonenzymatic browning reactions.
面包的风味,面包表皮的颜色也由于非酶褐变反应所生的类黑精化合而有所。
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