Major factors considered were key enzyme induction, degradation, inactivation, recovery, and the role of energy in terms of reductive potentials.
主要影响因素包括关键酶的诱导合成、老化降解、毒性失活、自我恢复、以及能量的调节作用等。
Amino acid analysis showed that the inactivation of the enzyme was due to the modification of the arginyl residue by butanedione( Table3).
氨基酸分析表明，酶的失活是因为丁二酮修饰了精氨酸残基。
The importance of blanching in enzyme inactivation is different for different foods and depends on shelf-life expectations.
热烫在钝化酶活性中的重要性随不同产品而有所不同，并且取决于货架期的期望值。
The paper put an emphasis on the key technology to improve the preservation quality of green tea including applying of biology preparation, enzyme inactivation by microwave, nano-packing material.
本研究在绿茶栽培、加工、贮运过程中采用生物制剂、微波杀青、纳米保鲜包装材料等多种技术提高绿茶保鲜品质。
The paper put an emphasis on the key technology to improve the preservation quality of green tea including applying of biology preparation, enzyme inactivation by microwave, nano-packing material.
本研究在绿茶栽培、加工、贮运过程中采用生物制剂、微波杀青、纳米保鲜包装材料等多种技术提高绿茶保鲜品质。
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