就黑茶加工过程中的主要微生物、微生物的酶促作用及其品质形成机理进行综述。
The mechanism of quality formation, the main microorganism and its function of promotion on enzymic action in the processing course were summarized.
说明在非酶促氧化过程中，儿茶素和表儿茶素是在苹果酒酿造后期及陈酿过程中起主要作用的酚类物质。
It was proved that catechin and epicatechin had a leading role during the final fermentation and storage of ciders in the process of non-enzymatic oxidation.
目的：制备口服类肝素样品并研究其理化性质、促脂酶释放活性和抑制血栓形成作用。
To study the physicochemical properties, ant ilipaemic activity a nd anti thrombotic effect of a domestic porcine duodenum heparinoid.
实验发现L-半胱氨酸对该酶有明显的抑制作用，它的作用可以导致马铃薯多酚氧化酶的酶促反应的迟滞时间延长，同时使稳态酶活力下降。
The existence of L-Cysteine resulted in prolonging the lag time of the enzyme reaction, while the steady-state rate of the enzyme activity decreased with the increase of concentration of L-Cysteine.
在纤维形成过程中，促纤维形成细胞、细胞因子、生长因子、酶及其抑制因子发挥了十分重要的作用。
Fibrogenic cells, cytokines, growth factors, enzymes, and their inhibitors play a pivotal role in fibrogenesis. These will advance our recognition for pathogenic mechanisms of hepatic fibrosis.
将复合磷酸盐食品添加剂应用于鲜切青苹果保鲜中，利用复合磷酸盐中各组分的协同作用，既能有效防止酶促褐变，又能解决叶绿素褐变问题。
It could not only prevent effectively the enzyme Browning, but also solve the chlorophyll Browning problem, by various components synergism in the compound phosphate.
ROS本身化学性质十分活泼，对植物具有严重的伤害作用。为了降低伤害，植物体在长期的进化过程中形成了酶促与非酶促等抗氧化系统。
To scavenge excess ROS and reduce its toxic effects, plants have evolved an antioxidant system whose activity is up-regulated under stressful conditions and correlated well with enhanced tolerance.
ROS本身化学性质十分活泼，对植物具有严重的伤害作用。为了降低伤害，植物体在长期的进化过程中形成了酶促与非酶促等抗氧化系统。
To scavenge excess ROS and reduce its toxic effects, plants have evolved an antioxidant system whose activity is up-regulated under stressful conditions and correlated well with enhanced tolerance.
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