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焦糖化反应
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焦糖化反应
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碳水化合物
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caramelization reaction
焦糖化反应
糖类在不含氨基化合物情况下直接加热至高温(一般为140~170℃以上)时生成焦糖等褐色物质的复杂反应。少量酸和某些盐类可以加速此反应。
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