L-Cysteine L-

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.

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 effect of combination of L-ascorbic acid with cysteine and sodium sulfite on anti-browing of green tea liquor was better than that of single compound of L-ascorbic acid.

抗坏血酸与半胱氨酸和亚硫酸钠组合处理对绿茶水的保质效果优于L-抗坏血酸单独处理。

L-cysteine can be a useful crystallization additive, but keep those pesky hexagonal plates in the back of your mind when working with L-cysteine.

但是，半胱氨酸是一种有效的添加剂，能带来明显的效果，不过需要铭记它的局限性。