The orders of inhibition effect from strong to weak were from NaHSO3, L-Cys, VC to Citric Acid.
四种抑制剂的效果由强到弱依次是亚硫酸氢钠、L-半胱氨酸、抗坏血酸、柠檬酸。
Compared with treatment with 0.1% NaHSO3 and the control with water, it was a good inhibition combination.
与对照(清水)相比，该组合可以较好地抑制鲜切荸荠的褐变，但略差于0.1%亚硫酸氢钠的处理。
The effects of different colour fixative (VC. NaHSO3 and citrus acid ) on browning - control of Ya pear juice were studied.
以鸭梨为原料，研究了不同护色列（维生素C、亚硫酸氢钠和柠檬酸）对梨汁褐变的影响。
Based on the advantages of using SO2 in flue gas to prepare NaHSO3, the feasibility of the method was analyzed from both the theory and practice.
从探讨采用烟气中二氧化硫制备亚硫酸氢钠的优点出发，在理论和实践两个方面分析了该方法的可行性。
The current status of flue gas desulfurization in our country was analyzed, and the significance of using SO2 in flue gas to prepare NaHSO3 was discussed.
分析了目前我国烟气脱硫的现状，论述了用烟气中二氧化硫制备亚硫酸氢钠的意义。
The results showed that drowning of fruit juice was inhibited significantly by adding 0.035 % ascorbic acid, 0.03 % NaHSO3 and 0.01% citrus acid during processing.
结果表明：鸭梨汁加工过程中加入0.035%的抗坏血酸，0.03%的亚硫酸氢钠和0.01%的柠檬酸抑制褐变效果较好。
The results showed that drowning of fruit juice was inhibited significantly by adding 0.035 % ascorbic acid, 0.03 % NaHSO3 and 0.01% citrus acid during processing.
结果表明：鸭梨汁加工过程中加入0.035%的抗坏血酸，0.03%的亚硫酸氢钠和0.01%的柠檬酸抑制褐变效果较好。
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