1) Bionic extraction by enzymatic hydrolysis
生物酶仿生提取
2) Bionic extraction
仿生提取
1.
Novel Bionic Extraction of Ephedra
麻黄新型仿生提取方法研究
2.
Objective: To optimize the Bionic extraction of Radix Puerariae through orthogonal design.
目的:通过正交试验法考察葛根超微粉仿生提取条件。
3) semi-bionic extraction
半仿生提取
1.
Study on optimum process for semi-bionic extraction of total flavonoids from Toona sinensis(A. Juss.)Roem. leaves by orthogonal test;
正交试验法优选香椿叶总黄酮的半仿生提取工艺
2.
Study on optimum process for semi-bionic extraction of total flavonoids from propolis
蜂胶总黄酮半仿生提取工艺研究
3.
Study on optimum process for semi-bionic extraction of total flavonoids from ginkgo leaves by orthogonal test
正交实验法优选银杏叶总黄酮的半仿生提取工艺
4) propolis extract of the semi-bionic
蜂胶的半仿生提取物
5) Bio-extraction
生物提取
1.
A strain producing mannanase,pectinase and xylanase at the same time was constructed [Conclusion] Bio-extraction of herbaceous fiber is one complex progress consist of chemical reactions,not only mannanase,pectinase and xylanse produced by the strain but also the character of the strain itsef are the key factors to make the bio-extraction successfully.
[结论]草本纤维生物提取是一个复杂的生物反应过程,构建草本纤维提取菌株既要考虑菌株所产的酶又要考虑菌株本身的生物学特性。
2.
This mini-review summarized the research history and achievements of the Institute of Bast Fiber Crops in the field of bio-extraction of herbaceous fibers in the last 40 years with the view of scientific development.
同时,根据产业发展需求,进一步明确了麻类纤维生物提取与工程研究的潜力和前景,可为我国传统的纤维质制造业如纺织、造纸等行业和新型的生物质产业发展提供重要科学依据。
6) semi-bionic extraction
半仿生提取法
1.
Evenly-designed and optimised technological conditions for extraction of Qixuesheng oral solution by using semi-bionic extraction;
用均匀设计优选气血生口服液的半仿生提取法工艺条件
2.
Optimize the processing conditions of the Semi-Bionic Extraction for Scrophularia ningpoensis by uniform design method;
用均匀设计优选玄参的“半仿生提取法”工艺条件
3.
The Optimization of Extracting Mode of Maxing Shigan Decoction Using Semi-bionic Extraction Method;
麻杏石甘汤半仿生提取法提取药材组合方式的优选
补充资料：酒化酶、醇酶、发酵酶
分子式：
CAS号：
性质：又称酒化酶、醇酶、发酵酶。从酵母中分离而得的一系列酶。不耐热。它能催化酒精发酵反应，与糖酵解有关，如磷酸化酶、醛缩酶、葡萄糖磷酸变位酶、葡萄糖6-磷酸酶等。
CAS号：
性质：又称酒化酶、醇酶、发酵酶。从酵母中分离而得的一系列酶。不耐热。它能催化酒精发酵反应，与糖酵解有关，如磷酸化酶、醛缩酶、葡萄糖磷酸变位酶、葡萄糖6-磷酸酶等。
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