The end products are brownish, bittersweet glycosylamine and melanoidins ? which give rise to coffee ' s dominant taste ? along with carbon dioxide ( up to 12 liters per kilogram of roasted coffee )
最終產物是黃褐色、苦中帶甜的
醣胺及類黑色素（咖啡主要味道的來源） ，以及二氧化碳（每烘焙出一公斤的咖啡豆，可產生高達12公升的二氧化碳） 。
Eng. ) introduction, amino acids, protein ' s primary structure and its biological function, protein secondary, tertiary, quaternary structure, carbohydrate, lipid, membrane, nucleotides and nucleic acids, structures of nucleic acids
中）簡介，胺基酸，蛋白質的一級結構及生物功能，蛋白質的二、三、四級結構，碳水化合物、醣類，脂質，細胞膜、與膜的運輸，核?酸與核酸，核酸的結構。
