enzyme inactivation

基本解釋

The results showed that microwave treatment had much shorter treatment time and improve enzyme inactivation a great deal;
實(shí)驗(yàn)表明：微波滅酶縮短了滅酶處理時(shí)間，并且改善了滅酶處理時(shí)間及滅酶的效果；
The importance of blanching in enzyme inactivation is different for different foods and depends on shelf-life expectations.
熱燙在鈍化酶活性中的重要性隨不同產(chǎn)品而有所不同，并且取決于貨架期的期望值。
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.
本研究在綠茶栽培、加工、貯運(yùn)過程中采用生物制劑、微波殺青、納米保鮮包裝材料等多種技術(shù)提高綠茶保鮮品質(zhì)。