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.