NonenzymaticBrowning is one of the key factors which influence product quality during processing of dehydrated daylily.
在脱水黄花菜加工过程中，非酶促褐变是影响产品质量的关键因素之一。
2
Bread aroma is enhanced, As is the crust color, by a build-up of melanoidin compounds from nonenzymaticBrowning 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化合物而有所改善。
3
The changes in main material of nonenzymaticbrowning in Chinese jujube-Youzao and relations with browning during different temperature and time with hot air dring were studied.