1) enzyme preparation
酶液
1.
Stability of Bacillus S2 enzyme preparation during ramie fiber degumming;
苎麻脱胶用菌株S2的酶液稳定性
2) liquid enzyme
液态酶
1.
A new method(P-LE-FCA) for the determination of pyruvic-acid has been proposed based on liquid enzyme method(LE) and Fluorescence Capillary Analysis(FCA).
基于荧光毛细分析法(Fluorescence Capillary Analysis,FCA)和液态酶(liquid enzyme method,LE)催化反应,开发了一种荧光毛细法测定丙酮酸的方法(P-LE-FCA)。
3) enzymatic liquefaction
酶液化法
1.
Description of influence of enzymatic liquefaction on fruit and vegetable juice processing;
酶液化法对果蔬汁加工的影响概述
4) enzymatic hydrolysate
酶解液
1.
Effects of debittering treatment of Wenqing carp enzymatic hydrolysate on ACE inhibitory activity
文庆鲤酶解液脱苦处理对其ACE抑制活性的影响
2.
Although the fermentability of the enzymatic hydrolysate by yeast was not as good as pure xylose solution,it was much better than the acid hydrolysate of corncob.
所得酶解液发酵木糖醇的性能虽不如纯木糖,但明显优于玉米芯酸水解液。
3.
The results of qualitative and quantitative analysis showed that the main componients of the enzymatic hydrolysates are xyl.
对酶解液进行定性定量分析,结果表明,其主要成分为木二糖和木三糖。
5) hydrolysates
酶解液
1.
Studies on antioxidation activity of hydrolysates from soy protein isolate;
大豆分离蛋白酶解液体外抗氧化性的研究
2.
We established the method to product the antibacterial peptides hydrolisated from casein and separated the hydrolysates by SDS-PAGE and Sephadex G-15.
酶解液经SDS-PAGE,考马斯亮兰染色,结果显示:至2小时酶解基本完成。
6) enzyme-liquefaction
酶法液化
1.
This paper discussed the comparing of juice processing methods of fresh blackberry fruit,the study on the enzyme-liquefaction technology and the juice yield of different cultivars of blackberry,and the survey on soluble solids concentration(SSC)of fresh fruit.
通过对黑莓鲜果取汁方法的比较、酶法液化技术的实验研究以及黑莓不同品种果汁出汁率、可溶性固形物含量的调查,结果表明:采用酶法液化榨取黑莓汁,出汁率高,品质好;酶法液化处理黑莓果浆泥,果胶酶用量0。
补充资料：前列腺液乳酸脱氢酶同工酶(LDH)测定
前列腺液乳酸脱氢酶同工酶(LDH)测定
诊法。前列腺液生化成分的测定项目之一。LDH的两个主要亚型及H型，在恶性病变中有明显的向M型移动的趋势。临床据此来判定LDH5与LDH1之比值，以助恶性病变的诊断。但这项指标对诊断前列腺癌的特异性不高，故仍应与其他检查结果一起作综合分析。
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