Bread aroma is enhanced, as is the crust color, by a build-up of melanoidin compounds from nonenzymatic browning reactions.
面包的风味改善了,面包皮的颜色也由于非酶褐变反应所生成的类黑精化合
而有所改善。
Bread aroma is enhanced, as is the crust color, by a build-up of melanoidin compounds from nonenzymatic browning reactions.
面包的风味改善了,面包皮的颜色也由于非酶褐变反应所生成的类黑精化合
而有所改善。
声明:以上、词性分类均由互联网资源自动生成,部分未经过人工审
,
达内容亦不代
本软件的观点;若发现问题,欢迎向我们指正。
Bread aroma is enhanced, as is the crust color, by a build-up of melanoidin compounds from nonenzymatic browning reactions.
面包的风味善了,面包表皮的颜色也由于非酶褐变反应所生成的类
合
而有所
善。
声明:以上例句、词性分类均由互联网资源自动生成,部分未经过人工审核,其表达内容亦不代表本软件的观点;若发现问题,欢迎向我们指正。
Bread aroma is enhanced, as is the crust color, by a build-up of melanoidin compounds from nonenzymatic browning reactions.
面包的风味改善了,面包表皮的颜色也由于非酶褐变反应所生成的类黑精化合而有所改善。
声明:以上例句、词性分类均由互联网资源自动生成,部分未经过人工审核,其表达不代表本软件的观点;若发现问题,欢迎向我们指正。
Bread aroma is enhanced, as is the crust color, by a build-up of melanoidin compounds from nonenzymatic browning reactions.
面包的风味改善了,面包表皮的颜色也由于非酶应所生成的类黑精化合
而有所改善。
声明:以上例、词
分类均由互联网资源自动生成,部分未经过人工审核,其表达内容亦不代表本软件的观点;若发现问题,欢迎向我们指正。
Bread aroma is enhanced, as is the crust color, by a build-up of melanoidin compounds from nonenzymatic browning reactions.
面包的风味改善了,面包表皮的颜色也由于非酶褐变反应所生成的类黑有所改善。
声明:以上例句、词性分类均由互联网资源自动生成,部分未经过人工审核,其表达内容亦不代表本软件的观点;若发现问题,欢迎向我们指正。
Bread aroma is enhanced, as is the crust color, by a build-up of melanoidin compounds from nonenzymatic browning reactions.
面包的善了,面包表皮的颜色也由于非酶褐变反应所生成的类黑精化合
而有所
善。
声明:以上例句、词性类均由互联网资源自动生成,部
过人工审核,其表达内容亦不代表本软件的观点;若发现问题,欢迎向我们指正。
Bread aroma is enhanced, as is the crust color, by a build-up of melanoidin compounds from nonenzymatic browning reactions.
面包的风味改善了,面包皮的颜色也由于非酶褐变反应所生成的类黑精化合
而有所改善。
声明:以上句、词性分类均由互联网资源自动生成,部分未经过人工审核,
内容亦不代
本软件的观点;若发现问题,欢迎向我们指正。
Bread aroma is enhanced, as is the crust color, by a build-up of melanoidin compounds from nonenzymatic browning reactions.
面包的风味改善了,面包表皮的颜色非酶褐变反应所生成的类黑精化合
而有所改善。
声明:以上例句、词性分类联网资源自动生成,部分未经过人工审核,其表达内容亦不代表本软件的观点;若发现问题,欢迎向我们指正。
Bread aroma is enhanced, as is the crust color, by a build-up of melanoidin compounds from nonenzymatic browning reactions.
面包的风味改善了,面包皮的颜色也由于非酶褐变反应所生成的类黑精化合
而有所改善。
声明:以上、词性分类均由互联网资源自动生成,部分未经过人工审
,
达内容亦不代
本软件的观点;若发现问题,欢迎向我们指正。
Bread aroma is enhanced, as is the crust color, by a build-up of melanoidin compounds from nonenzymatic browning reactions.
面包的风味改善了,面包表皮的颜色也由于非酶褐变所生成的类黑精化合
而有所改善。
声明:以、词性分类均由互联网资源自动生成,部分未经过人工审核,其表达内容亦不代表本软件的观点;若发现问题,欢迎向我们指正。