(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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... enzymatic breakdown酶性变质 enzymatic browning酶性褐变 enzymatic deterioration酶性变质 ...
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... enzymatic activity酶活性；酶活力 enzymatic browning酶促褐变；酶性褐变；发生酵素性褐变 enzymatic degradation酶催降解，酶促降解 ...
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non-enzymatic browning 非酶褐变 ; 食品褐变
enzymatic browning inhibitor 酶褐变抑制剂
Non-enzymatic Browning Reaction 或非酶棕色化反应
enzymic browning enzymatic browning 酵素性褐变
enzymatic browning reaction 酶促棕色化反应
enzymatic browning reactions 酶褐变
enzymatic browning substrate 酶促褐变底物
Reducing the contact of juice and puree to air could also inhibit enzymatic Browning in them.
减小果汁及果浆与空气的接触面也可防止褐变。
Enzymatic Browning is one of the most reactions impacting quality of fresh-cut fruits and vegetables.
酶促褐变是影响鲜切果蔬品质的重要原因之一。
The process is referred to as non-enzymatic browning or Maillard reaction, named after the discoverer.
这个进程叫非酶褐变或美拉德反应（以它的发现者命名）。
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