browning of products

基本解釋

According to the properties of Jinshuai Apple, ways to solve the browning of canned food products are explored.
據(jù)金帥蘋果的特性，探索解決罐頭褐變的途徑。
The treatment of malic acid increased the total content of flavor matter, the content of cembratriendiol group, phenylalanine group and browning products in cutters.
增加了致香物質(zhì)總量，類西柏烷類、苯丙氨酸類含量以及中部葉棕色化產(chǎn)物含量。
To prevent the spoilage of meat products resulted from microbial contamination, lipid oxidation and myoglobin browning, packaging process must be carried out during meat products production.
加工后的肉制品由于微生物污染、脂類物質(zhì)氧化、肌紅蛋白褐變等原因而導(dǎo)致敗壞，必須對肉制品進(jìn)行包裝。