Maillard reactions have three basic phases.

梅拉德反应有三个基本阶段。

This is the temperature for Maillard reactions.

这个反应叫做美拉德反应。

The degree of glucose and fructose maillard reaction is almost equal.

葡萄糖和果糖参加美拉德反应的量几乎是一致的.

Maillard reaction is a common reaction during food processing and storage.

美拉德反应在食品的加工、贮存过程中是一类常见的化学反应.

Antioxidtive Maillard reaction products can be formed arg inine and xylose.

用精氨酸和木糖通过美拉德反应可制备具有抗氧化活性的产物.

Maillard reaction is one of the main sources of dish flavors in cooking process.

在烹饪过程中,美拉德反应是菜肴风味产生的主要来源之一.

Maillard reaction is important for its effect on apple juice quality during processing.

在苹果汁的热加工过程中,美拉德反应对其质量的影响是极其重要的.

By Maillard reaction we mean the reaction taking place between amine - group compounds and carboxides.

摘要美拉德反应是指氨基化合物和羰基化合物之间发生的反应.

When you smell the nutty, toasty aromas of the Maillard reaction and caramelization, your cookies are ready.

当你闻到来自于美兰德反应和焦糖化反应、坚果般温暖迷人的香味时，你的饼干就烤好了。

BORGWALDT FLAVOR has developed very efficient and successful Burley casings on the basis of Maillard reaction flavours.

泊格沃特公司已根据梅拉德反应香料开发出了非常有效和令人满意的白肋烟添加剂。