Bread aroma is enhanced, as is the crust color, by a build-up of melanoidin compounds from nonenzymatic browning reactions.
包的风味改
,
包表皮的颜色也由于非酶褐变反应所生成的类黑精
合物而有所改
。
Bread aroma is enhanced, as is the crust color, by a build-up of melanoidin compounds from nonenzymatic browning reactions.
包的风味改
,
包表皮的颜色也由于非酶褐变反应所生成的类黑精
合物而有所改
。
声明:以上例句、词性分类均由互联网动生成,部分未经过人工审核,其表达内容亦不代表本软件的观点;若发现问题,欢迎向我们指正。
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
黑精
合物而有所改善。
声明:以上例句、词均
互联网资源自动生成,部
未经过人工审核,其表达内容亦不代表本软件的观点;若发现问题,欢迎向我们指正。
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
黑精
合物而有所改善。
声明:以上例句、词均
互联网资源自动生成,部
未经过人工审核,其表达内容亦不代表本软件的观点;若发现问题,欢迎向我们指正。
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成的类黑精
合物而有所
。
声明:以上例句、词性分类均由互联网资生成,部分未经过人工审核,其表达内容亦不代表本软件的观点;若发现问题,欢迎向我们指正。
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
合物而有所改善。
声明:以上例句、词性分类均由互联网资源自动生成,部分未经过人工审核,其达内容亦不
软件的观点;若发现问题,欢迎向我们指正。
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
合物而有所改善。
声明:以上例句、词性分类均由互联网资源自动生成,部分未经过人工审核,其容亦不代
本软件的观点;若发现问题,欢迎向我们指正。
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合物而有所改善。
声明:以上例句、词性分类均由互联网资源自动生成,部分未经过人,其表达内容亦不代表本软件的观点;若发现问题,欢迎向我们指正。
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
精
合物而有所改善。
声明:以上例句、词性分类均由互联网资源自动生成,部分未经过人工审核,内容亦不代
本软件的观点;若发现问题,欢迎向我们指正。
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
也
于非酶褐变反应所生成
黑精
合物而有所改善。
声明:以上例句、词性分互联网资源自动生成,部分未经过人工审核,其表达内容亦不代表本软件
观点;若发现问题,欢迎向我们指正。