1) Oxidized
[英]['ɔksi,daiz] [美]['ɑksə,daɪz]
氧化型
1.
The Effect of Oxidized Low Density Lipoprotein on PTEN Phosphatase Activity in Rabbit Vascular Smooth Muscle Cells;
氧化型低密度脂蛋白对血管平滑肌细胞磷酸酶PTEN活性的影响
2.
Influence of High Density Lipoprotein and Oxidized High Density Lipoprotein on Secretion of Nitric Oxide and Nitric Oxide Synthase and Endothelin 1 by ECV 304;
高密度脂蛋白和氧化型高密度脂蛋白对ECV-304分泌一氧化氮、一氧化氮合酶和内皮素1的影响
3.
Proatherogenic Effect of Oxidized Low Density Lipoprotein on Cultured Endothelium Cells and Protect Effect of Nimodipine;
氧化型低密度脂蛋白对培养的内皮细胞的致凋亡作用及尼莫地平的保护作用
2) oxidation model
氧化模型
3) LDHA
氧化型Vc
1.
In this paper, effect of cutting process on the content of L-ascorbic acid( LAA ) and L-dehydroascorbic acid( LDHA) in kiwifruit were studied.
研究了猕猴桃加工工艺中打浆工序对猕猴桃中的还原型Vc和氧化型Vc含量的影响及在打浆前添加抗氧化剂对控制打浆工序中猕猴桃Vc损失的效果。
2.
In this paper, the effects of cutting and pulping process on the conten ts of L-ascorbic acid(LAA) and L-dehydroascorbic acid(LDHA) in six kinds of frui ts, such as kiwifruit and grape are studied.
研究了切分及打浆工序对猕猴桃、葡萄等六种水果中的还原型Vc和氧化型Vc含量的影响。
4) DHA
氧化型Vc
1.
Studies on the Change of Kiwifruit Jam's AA and DHA during Its Processing;
猕猴桃酱加工中还原型Vc和氧化型Vc变化的研究
2.
Changes of the contents of ascorbic acid (AA) and dehydroascorbic acid (DHA) in the pretreatmentprocess of strawberry were studied.
清洗、热烫、打浆等加工过程均导致草莓还原型VC保存率显著下降,而氧化型VC保存率变化不大。
5) zirconia type
氧化锆型
1.
In this article,the principle and application of magnetic type,zirconia type,galvanic-cell type oxygen analyzers are discussed,characteristics of several kinds of analyzers are introduced.
论述了磁氧型、氧化锆型和电池型氧分析仪的原理和应用,介绍了几款分析仪器的特点,并阐述了取样系统的材料的选择和使用中注意点。
6) Dehydroascorbic acid
氧化型Vc
1.
Contents and stability to air and heat treatment of Ascorbic acid(AA) and Dehydroascorbic acid(DHA) in different common fruits was systematically studied in this paper.
分析测定了常见水果的还原型VC(Ascorbicacid,AA)与氧化型VC(Dehydroascorbicacid,DHA)的含量,并研究了空气和热处理对其AA与DHA含量的影响。
2.
Change law of ascorbic acid(AA) and dehydroascorbic acid(DHA) in Chinese date juice during processing were studied through determinming their retention rates in the operating steps of microwave softening,soaking and sterilizing.
研究枣汁加工过程中还原型VC(ascorbic acid,AA)和氧化型VC(dehydroascorbic acid,DHA)变化及其控制,通过观测枣汁软化、浸提和杀菌工序中还原型VC和氧化型VC保存率的变化,来研究其变化规律。
3.
Physic acid could increase haw\'s ascorbic acid and dehydroascorbic acid retention distinctly.
结果表明,植酸对3种水果打浆工序中还原型VC和氧化型VC的保护效果不一,植酸可以明显提高山楂打浆中的还原型VC和氧化型VC保存率;对猕猴桃仅提高其氧化型VC保存率,不能提高还原型VC保存率。
补充资料：L-谷胱甘肽 (氧化型)
分子式：C20H32N6O12S2
分子量：612.63
CAS号：27025-41-8
性质：熔点178-182°C。比旋光度-99° (c=4, water)。水溶性soluble。
分子量：612.63
CAS号：27025-41-8
性质：熔点178-182°C。比旋光度-99° (c=4, water)。水溶性soluble。
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