1) natto mucus
纳豆黏液
1.
The yield of three types of natto mucus,the counts of natto bacillus in the mucus,and the relationship between the counts of natto bacillus in the mucus and the stored time (days)of the natto were comparatively studied.
然后测定了纳豆黏液中的水分、蛋白质、氨基酸态氮、还原糖、水溶性总糖、多糖以及纤维素的含量等。
2) Nattokinase extraction (NKE)
纳豆激酶粗提液
1.
Methods Rats were randomly divided into 7 groups: control group, peanut oil High fat Diet (PE-HFD), Lard High fat diet (LA-HFD), PE-HFD+4% Nattokinase extraction (NKE), PE-HFD+8% NKE, LA-HFD+4% NKE, LA-HFD+8% NKE.
目的 探讨纳豆激酶粗提液对小鼠实验性高脂血症的降血脂作用。
3) natto
['nætəu]
纳豆
1.
Production of nattokinase and soybean isoflavone by natto strain;
纳豆发酵过程中纳豆激酶及活性物质的变化
2.
The present situation of Douchi,natto and tempeh;
豆豉、纳豆及天培的研究进展
3.
Natto——a promising functional food;
纳豆——一种值得开发的功能性食品
4) black soybean natto
黑豆纳豆
1.
Study on the fermenting technology of black soybean natto
黑豆纳豆发酵工艺的研究
5) mucus (mucous membrane)
黏液(黏膜)
6) Viscosity of soy based adhesive
豆胶黏度
补充资料：黏液
1.植物和动物体内分泌出来的黏稠液体。
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