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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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。

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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。

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