非酶褐变的英文

• food browning

• "非"英文翻译    mistake; wrong; errors
• "酶"英文翻译    enzyme; ferment
• "变"英文翻译    become different; change
• "非酶性褐变" 英文翻译 :    nonenzymatic browning
• "褐变" 英文翻译 :    brown stain; browning
• "非酶的" 英文翻译 :    nonenzymatic; nonenzymic
• "防褐变" 英文翻译 :    brown checking
• "酶性褐变,酶促褐变" 英文翻译 :    enzymatic browning
• "边材褐变" 英文翻译 :    fungous brown stain
• "表面褐变" 英文翻译 :    surface darkening
• "产品褐变" 英文翻译 :    browning of products
• "防（酶性）褐变剂" 英文翻译 :    antibrowning agent
• "防褐变剂" 英文翻译 :    antibrowning agent
• "非褐变玻璃" 英文翻译 :    nonbrowning glass
• "褐变反应" 英文翻译 :    browning reaction
• "褐变指数" 英文翻译 :    brovoning index
• "化学褐变" 英文翻译 :    chemical brownstain
• "尖端褐变的" 英文翻译 :    dark tipped
• "酶促的褐变" 英文翻译 :    enzymic browning
• "酶促褐变" 英文翻译 :    fumigation asepsis of food
• "苹果褐变病" 英文翻译 :    apple scald; applescald
• "气干褐变" 英文翻译 :    yard brown stain
• "窑干褐变" 英文翻译 :    kiln burn
• "真菌性褐变" 英文翻译 :    fungous brown-stain
• "非酶细胞裂解液" 英文翻译 :    necds non enzymatic cell dissociation solution

• ： it can effectively suppress the enzymic brown - stain and non - enzymic brown - stain of tea and herbal medicine beverages as well as functional beverages , and improve the mouth feel and tenderness of products
  ：有效抑制茶饮料、中草药饮料及功能饮料酶促褐变及非酶褐变；改善产品口感及柔和度。
• Functions and features ： it can effectively suppress the enzymic brown - stain and non - enzymic brown - stain of tea and herbal medicine beverages as well as functional beverages , and improve the mouth feel and tenderness of products
  ：有效抑制茶饮料、中草药饮料及功能饮料酶促褐变及非酶褐变；改善产品口感及柔和度。
• The result showed that non - enzymatic browning of greengage juice could be inhibited and natural primrose yellow could be kept in the plasming of greengage by adding 0 . 2 % ( mass fraction ) sodium erythorbate ; non - enzymatic browning of greengage juice was restrained more remarkably by vacuum concentration than by normal pressure concentration ; the non - enzymatic browning of greengage juice increased and the color darkened with the increase of concentration and processing temperature ; non - enzymatic browning of greengage juice in the storage could be inhibited under the condition of low temperature , and frozen storage was the best store method of greengage concentrated juice
  摘要结果表明：在青梅果打浆时加入质量分数为0 . 2 %的异抗坏血酸钠，可防止果汁氧化褐变而保持天然淡黄色泽；减压浓缩较常压浓缩明显抑制了非酶褐变的发生；随着果汁含量和加工温度的提高，非酶褐变加快，色泽加深；低温有利于青梅浓缩汁的贮藏，冷冻贮藏是最佳的贮藏条件。

• 非酶褐变的泰文
• 非酶褐变的法语：brunissement non enzymatique réaction de maillard
• 非酶褐变的阿拉伯语：تفاعل ميلارد;