酶促褐变【enzymatic browning】 ：是在有氧的条件下，酚酶催化酚类物质形成醌及其聚合物的反应过程。
(2) 防止褐变(to prevent browning of foods) •抑制酶促褐变(enzymatic browning): 对引起褐变的多酚氧化酶有强抑制作用，10mg/kg的SO 2 就能完全抑制酶活性。
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4、对 酶促褐变 ( enzyme browning )的影响 当a W 值降低到0.25—0.30的范围，就能有效地减 慢或阻止 酶促褐变 的进行。
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关键词:南瓜;过氧化物酶;酶促褐变 [gap=3318]Key words; pumpkin; the oxide enzyme; the enzyme cause brown
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酶促氧化褐变 enzymatic oxydative browning
It can be widely used in this kind of fruit and vegetables which occur enzymatic browning easily.
它对于容易发生酶促褐变的一类果蔬普遍适用。
参考来源 - 复合磷酸盐食品添加剂的开发及应用研究·2,447,543篇论文数据，部分数据来源于NoteExpress
酶促褐变是影响鲜切果蔬品质的重要原因之一。
Enzymatic Browning is one of the most reactions impacting quality of fresh-cut fruits and vegetables.
酶促褐变是果蔬深加工过程中存在的一个普遍且很严重的问题。
Enzymatic browning is a ubiquitous and major problem which occurred during the fruits and vegetables' deeply processing.
在脱水黄花菜加工过程中，非酶促褐变是影响产品质量的关键因素之一。
Nonenzymatic Browning is one of the key factors which influence product quality during processing of dehydrated daylily.
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