1. Bread aroma is enhanced, as is the crust color, by a build-up of melanoidin compounds from nonenzymatic browning reactions.
   面包的风味改善了,面包表皮的颜色也由于非酶褐变反应所生成的类黑精化合物而有所改善。
2. The analysis of the volatile nonenzymatic degradation products and enzymatic degradation of glucoraphenin in red radish and red radish colour by gas chromatography is discussed.
   本文初步探讨了红心萝卜汁和萝卜红色素中异味物质的气相色谱分析方法。

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