在此保持时间内，绿叶中的酶催化了一些成分的氧化作用，这些氧化作用的结果使得颜色，味道和香气发生了变化。
During this holding period enzymes in the green leaf catalyze the oxidation of constituents which results in changes in color, taste, and aroma.
利用防雨旱棚研究了水分胁迫对夏玉米根系及叶片保护酶活性及脂膜过氧化作用的影响。
Using rain proof installations, a systematic study was conducted to determine the effects of water stress on protective enzyme activities and lipid peroxidation.
观察了香烟烟雾对大鼠晶状体的脂质过氧化作用以及对抗氧化酶活性和非蛋白质巯基水平的影响。
The effects of cigarette smoking on lipid peroxidation, the activities of antioxidases, and the level of non protein sulphydryl group in the rat lenses were investigated.
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