Reducing the contact of juice and puree to air could also inhibit enzymatic Browning in them.
减小果汁及果浆与空气的接触面也可防止褐变。
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）。
Enzymatic browning is a ubiquitous and major problem which occurred during the fruits and vegetables' deeply processing.
酶促褐变是果蔬深加工过程中存在的一个普遍且很严重的问题。
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