But when the pulps were highly blanched, non enzymatic Browning was the main cause for Browning of pear or peach juice during processing.
当果浆热烫充分时，非酶促褐变是果汁褐变的主要因素。
The process is referred to as non-enzymatic browning or Maillard reaction, named after the discoverer.
这个进程叫非酶褐变或美拉德反应（以它的发现者命名）。
The process is referred to as non-enzymatic browning or Maillard reaction, named after the discoverer.
这个进程叫非酶褐变或美拉德反应（以它的发现者命名）。
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