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

面包风味,面包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

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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.

本文初步探讨汁和红色素中异味物质气相色谱分析方法。

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