To his surprise,the food industhj had the answer. Since 1912 chemists have known that in the heat of an oven sugars and amino acids foim tight chemical bonds -- a reaction that turns roasted turkey ,toast and coffee to a tasty golden brown.

 
  • 令杰里驚奇的是,食品工業(yè)解決了這個(gè)難題:早在1912年,化學(xué)家們就已了解到在烤爐的高溫中糖和氨基酸會(huì )形成緊密的化合健,這是一種化學(xué)反應,它會(huì )使烤雞,吐司,咖啡變得焦黃、可口。
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