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.
使用超高压技术单独或协同热对鲜榨苹果汁进行处理，研究对其中多酚氧化酶（PPO）的影响。
The ultrahigh pressure technology alone or combined with heating was used in processing fresh apple juice and the its effect on PPO activity in juice was studied.
本文对荔枝壳中多酚氧化酶(PPO)的活性及不同抑制剂的抑制效果进行研究。
The activity of PPO of lichi hull and the control effect for different inhibitor were studied in this paper.
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