And the effects of storage temperature and glucose addition on browning of bread were investigated, and it was further confirmed that the main browning reason of bread crumb was Maillard reaction.
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同时研究了贮存温度、葡萄糖添加量对面包褐变的影响,进一步验证了美拉德反应是面包褐变的主要原因。
单词 And the effects of storage temperature and glucose addition on browning of bread were investigated, and it was further confirmed that the main browning reason of bread crumb was Maillard reaction. 的词典定义。@海词词典-最好的学习型词典
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