1) the protein bared
蛋白质裸露
1.
Application of cellulase in soy sauce brewing,strengthening the rupture of the mi- crostructure,make the protein bared,make it easy to protein degradation,increasing the uti- lization of the material and the speed of the fermentation,in order to increase the reducing sugar,chroma and the total nitrogen.
纤维素酶用于酿造酱油中,强化了原组织结构的破裂,使蛋白质裸露,利于蛋白酶对蛋白质的分解,提高了酱油的出品率,加快了发酵速度,从而使酱油中的还原糖、色度及全氮利用率均有显著的提高。
3) mannoprotein
甘露糖蛋白
1.
Effect of mannoprotein on wine's malolactic fermentation(MLF);
甘露糖蛋白对葡萄酒苹果酸-乳酸发酵的影响
2.
Effect of mannoprotein on white wine's tartar and protein stability;
酵母甘露糖蛋白对白葡萄酒酒石和蛋白质稳定性的影响
3.
When mannoprotein was added intowine, the conductivity of the wine would increase.
研究了葡萄酒中加入一定量的甘露糖蛋白后,对葡萄酒酒石稳定性的影响。
4) surface-exposed membrance
膜暴露蛋白
5) NVP(1)
露蜂房蛋白
1.
Objective To investigate the mechanism of NVP(1) in inhibiting proliferation of bronchial smooth muscle cell.
目的观察露蜂房蛋白[NVP(1)]对大鼠支气管平滑肌细胞增殖的抑制作用及其可能机制。
6) protein-protein
蛋白质-蛋白质
补充资料：裸露
没有遮盖或遮蔽：一块大岩石突兀地裸露在外。
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