成份：去离子水，鲸蜡醇，橄榄油，水解角蛋白，水解小麦蛋白，香精，凯松，柠檬酸。
Ingredients eau, cetyl alcohol, hydrolyzed keratin, hydrolyzed wheat protein, parfum, citric acid.
其次，减缓代谢途径的一个中间体，通常是磷酸烯醇或柠檬酸降低酶的活性。
Secondly the enzyme is inhibited by an intermediate lower down the metabolic pathway, usually either phosphoenolpyruvate or citrate.
结果表明，食盐、柠檬酸、柠檬酸钠、话梅粉和麦芽糖醇这几种主要原辅料的用量对无糖型话梅含片的风味有较大的影响。
The result showed that the quantities of salt, citric acid, sodium citrate, preserved plum flour and maltitol had great effects on the flavour of the troche.
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