النتائج (
العربية) 1:
[نسخ]نسخ!
Further heating of the foods can break down some of the volatiles generated by maillard reaction and streaker degradation to produce burnt or smoky aromasEnzymic browning occurs on cut surfaces of light colored fruit apples bananas and vegetables potatoes due to the enzymatic oxidation of phenols to form brown pigments known as melanins
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