enzyme inactivation

基本解释

The results showed that microwave treatment had much shorter treatment time and improve enzyme inactivation a great deal;
实验表明：微波灭酶缩短了灭酶处理时间，并且改善了灭酶处理时间及灭酶的效果；
The importance of blanching in enzyme inactivation is different for different foods and depends on shelf-life expectations.
热烫在钝化酶活性中的重要性随不同产品而有所不同，并且取决于货架期的期望值。
The paper put an emphasis on the key technology to improve the preservation quality of green tea including applying of biology preparation, enzyme inactivation by microwave, nano-packing material.
本研究在绿茶栽培、加工、贮运过程中采用生物制剂、微波杀青、纳米保鲜包装材料等多种技术提高绿茶保鲜品质。