1) mercapto group
SH基
1.
The major causes of off-flavour of the cooked rice was due the intractions among rice proteins, lipids and carbohydrates, which result in the production of carbonyl compounds,the increase of caproaldehyde,and the decrease of acetaldehyde and mercapto group as well as the changes in the cell wall structures.
本文结合近几年研究工作及国内外对大米陈化研究的新进展,综合阐述了随大米存放时间的延长,其化学组织特别是大米蛋白质、类脂与淀粉的共同作用,促使羰基化合物的生成、乙醛减少、己醛增加、SH基减少,以及胞壁改变,是造成大米陈化、米饭“陈米臭”的主因。
2) Small hydrophobic(SH)gene
SH基因
3) EPM
膜表面-SH基
4) small hydrophobic(SH) protein gene
小疏水蛋白（SH）基因
5) SH
SH
1.
重金属离子对鲫蛋白ATPase活性和SH基总量的影响;
重金属离子对鲫蛋白ATPase活性和SH基总量的影响
2.
STRENGTH CHARACTERISTICS OF SAND FIXATED BY SH;
SH固沙剂固化沙体的强度特征
3.
Distinguish zh, ch, sh from z, c, s Respectively with the Rule of Pronunciation Variation between Ancient and Modern Times;
利用古今音变规律分辨zh、ch、sh和z、c、s
6) SK N SH cell
SH-N-SH
参考词条
补充资料：2-甲氧基碳酸基乙基胺基乙基胺基丙基三甲氧基硅烷
CAS: 1067-66-9
分子式: C12H28N2O5Si
分子量: 308.45
中文名称: 2-甲氧基碳酸基乙基胺基乙基胺基丙基三甲氧基硅烷
英文名称: [N'-(2-Methoxycarbonylethyl)aminoethylaminopropyl]trimethoxysilane
10-diaza-3-silatridecan-13-oic acid, 3,3-dimethoxy-2-oxa- methyl ester
n-(2-((3-(trimethoxysilyl)propyl)amino)ethyl)-beta-alanin methyl ester
methyl 3,3-dimethoxy-2-oxa-7,10-diaza-3-silatridecan-13-oate
methyl[2-(3-trimethoxysilylpropylamino)-ethylamino
分子式: C12H28N2O5Si
分子量: 308.45
中文名称: 2-甲氧基碳酸基乙基胺基乙基胺基丙基三甲氧基硅烷
英文名称: [N'-(2-Methoxycarbonylethyl)aminoethylaminopropyl]trimethoxysilane
10-diaza-3-silatridecan-13-oic acid, 3,3-dimethoxy-2-oxa- methyl ester
n-(2-((3-(trimethoxysilyl)propyl)amino)ethyl)-beta-alanin methyl ester
methyl 3,3-dimethoxy-2-oxa-7,10-diaza-3-silatridecan-13-oate
methyl[2-(3-trimethoxysilylpropylamino)-ethylamino
说明：补充资料仅用于学习参考，请勿用于其它任何用途。