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。

The stability of the products were evaluated in bovine serum albumin ( BSA ), saline and cysteine ( Cys )

产物中分别加入牛血清白蛋白 ( BSA ) 、 生理盐水及不同摩尔比的半肤氨酸 ( Cys ) 以观察其体外稳定性.

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。