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.

面包风味改善了,面包颜色也由于非酶褐变反应所生成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.

面味改善了,面表皮颜色也由于非酶褐变反应所生成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,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.

面的风味改善了,面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,面包表皮的颜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,面包表皮的颜色也由于非酶褐变反应所生成的类黑有所改善。

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

的风味改善了,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。

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。