Water activity (aw) Water is produced during Maillard reaction, thus the reaction occurs less readily in foods with a high aw values while, at low aw, the mobility of reactants is limited, despite their presence at increased concentrations.
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释义
在生产加工中,亚硫酸氢钠可以抑制褐变,水果熏硫处理,不仅能抑制酶褐变,还能延缓美拉德反应。
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