“browning reaction”簡單造句，browning reaction造句子

These pathogenic characteristics that could cause corm tissue to bring browning reaction, lignose of cell wall to increase, and faecula granule to decrease, were also observed by using tissue sectioning.

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

Products formed by the activities of a- and 3-amylases are also available as reactants for nonenzymatic browning reactions.