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应所生成的类黑精化合物而有所改善。

Controled the humidity of drying room at abaut 40% can notably cut dowm the time of drying process, browning , and sulphur surplusage of products.

这就使得实现果脯的低糖低硫成为可能。

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反应所成的类黑精化合物而有所改善。

Controled the humidity of drying room at abaut 40% can notably cut dowm the time of drying process, browning , and sulphur surplusage of products.

这就使得实现果脯的低糖低硫成为可能。

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物而有所改善。

Controled the humidity of drying room at abaut 40% can notably cut dowm the time of drying process, browning , and sulphur surplusage of products.

这就使得实现果脯低糖低硫成为可能。

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,面包表皮颜色也由于非酶褐变反应所生黑精化合物而有所改善。

Controled the humidity of drying room at abaut 40% can notably cut dowm the time of drying process, browning , and sulphur surplusage of products.

这就使得实现果脯低糖低硫为可能。

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,面包表皮的颜也由于非酶褐变反所成的类黑精化合物而有所改善。

Controled the humidity of drying room at abaut 40% can notably cut dowm the time of drying process, browning , and sulphur surplusage of products.

这就使得实现果脯的低糖低硫成为可能。

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,面包表皮颜也由于非酶褐反应所生成类黑精化合物而有所改善。

Controled the humidity of drying room at abaut 40% can notably cut dowm the time of drying process, browning , and sulphur surplusage of products.

这就使得实现果脯低糖低硫成为可能。

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反应所生成的类黑精化合物而有所改善。

Controled the humidity of drying room at abaut 40% can notably cut dowm the time of drying process, browning , and sulphur surplusage of products.

这就使得实现果脯的低糖低硫成为可能。

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反应所生成的类黑精化合物而有所改善。

Controled the humidity of drying room at abaut 40% can notably cut dowm the time of drying process, browning , and sulphur surplusage of products.

这就使得实现果脯的低糖低硫成为可能。

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变反应所生成的类黑精化合物而有所改善。

Controled the humidity of drying room at abaut 40% can notably cut dowm the time of drying process, browning , and sulphur surplusage of products.

这就使得实现果脯的低糖低硫成为可能。