nonenzymatic

nonenzymatic browning of greengage juice was restrained more remarkably by vacuum concentration than by normal pressure concentration;

减压浓缩较常压浓缩明显抑制了褐变的发生;

Bread aroma is enhanced, as is the crust color, by a build-up of melanoidin compounds from nonenzymatic browning reactions.

面包的风味了,面包表皮的颜色也由于褐变反应所生成的类黑精化合物而有所。

The analysis of the volatile nonenzymatic degradation products and enzymatic degradation of glucoraphenin in red radish and red radish colour by gas chromatography is discussed.

本文初步探讨了红心萝卜汁和萝卜红色素中异味物质的气相色谱分析方法。