1) yogurt
[英]['jɔɡət] [美]['jogɚt]
酸乳
1.
Study on Ietic acid bacteria exopolysaccharides and its impact on yogurt quality;
乳酸菌胞外多糖及其对酸乳品质的影响
2.
Processing technology of new rice-yogurt;
新型大米酸乳加工工艺的研究
2) yoghurt
[英]['jəugə:t] [美]['jogɚt]
酸乳
1.
Study on the response surface methodology in the optimization of extraction of EPS in yoghurt;
响应面法优化酸乳EPS提取工艺
3) yoghourt
[英]['jəugət] [美]['jogɚt]
酸乳
1.
Effect of viable count of lactobacillus on the physical and chemical feature of the yoghourt;
乳酸菌活菌数对酸乳理化特性的影响
2.
Mathematical optimization for energy consumption during freeze-drying of yoghourt;
酸乳冷冻干燥过程耗能的数学优化
3.
Production of a kind of yoghourt combining with animal and vegetable proteins;
动植物复合蛋白酸乳的研制
4) sour milk
酸乳
1.
Peptides of VPP and IPP with potent inhibitory activity on angiotensin I-converting enzyme (ACE) and hypertensive function were purified from the sour milk fermented with Lactobacillus helveticus JCM 1004 and Lactobacillus casei subsp.
casei制作的酸乳中分离到对ACE活性具有较强抑制作用并具有较强降高血压效果的活性肽VPP和IPP。
6) Lactococcus lactis
乳酸乳球
1.
Expression of murine interleukin 12 gene in Lactococcus lactis;
小鼠白细胞介素-12基因在乳酸乳球菌中的表达
补充资料：丙烯酸乳液
分子式：
分子量：
CAS号：
性质：乳白色粘稠状液体。含固量38.0%-40.0%。pH值6-7。于150-170℃可自交联形成网状结构，具有良好的耐水、耐候及耐磨性能。用作印染业的涂料印花、织物防水涂层、无纺布、静电植绒、纸张处理等。由丙烯酸酯、丙烯腈和N-羟甲基丙烯酰胺经乳化聚合制得。
分子量：
CAS号：
性质：乳白色粘稠状液体。含固量38.0%-40.0%。pH值6-7。于150-170℃可自交联形成网状结构，具有良好的耐水、耐候及耐磨性能。用作印染业的涂料印花、织物防水涂层、无纺布、静电植绒、纸张处理等。由丙烯酸酯、丙烯腈和N-羟甲基丙烯酰胺经乳化聚合制得。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条