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）。
In this paper, the law of inhibiting Browning stain of Maillard reaction were studied by experiments of adding different Browning inhibitors.
本文通过试验添加不同抑制剂研究了美拉德反应褐变抑制的规律。
应用推荐