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。
Effects of different concentrations of L-cys, citric acid, ascorbic acid, calcium and chloride on inhibiting Browning degree of fresh-cut pears were investigated.
研究了不同浓度l -半胱氨酸、柠檬酸、抗坏血酸和氯化钙抑制鲜切梨褐变的效果。
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