noun
enzymatic browning
Technical term in food science and biochemistry for the browning reaction caused by enzymes, such as when cut fruit darkens.
リンゴの切り口が茶色くなるのは酵素的褐変の一例です。
The cut surface of an apple turning brown is an example of enzymatic browning.
Non-enzymatic browning, such as caramelization or the Maillard reaction, which occurs without enzyme involvement.
Compound of 酵素的 (enzymatic) + 褐変 (browning).