2) aquatic protein
水产蛋白
1.
The mechanism of protein glycosylation reaction is introduced,effects on functional properties of aquatic protein by glycosylation reaction,and reviewed its progress.
主要介绍蛋白质糖基化反应的机理、糖基化反应对水产蛋白功能特性的影响以及国内外的研究进展。
3) low marine product
低值水产品
1.
The comprehensive utilization of the low marine product and the processing waste were reviewed in recent years around the world.
就近年来国内外关于低值水产品及加工废弃物的综合利用情况进行了综述,主要从蛋白质、鱼油、钙、硫酸软骨素、甲壳质的利用和调味料的生产来进行详细介绍。
4) balanced ration
最低蛋白质水平
5) casein hydrolysate
酪蛋白水解产物
1.
Effects of casein hydrolysate (CH) on fermentation time,starter dosage,viscosity,taste,mouthfeel and stability of yogurt with YC-380,ABT-7 and FAST-89 as starters were studied in the paper.
本文研究了酪蛋白水解产物对YC-380、ABT-7、FAST-89为发酵剂的酸奶发酵时间、发酵剂用量、粘度、风味、口感以及稳定性的影响。
2.
The effect of five casein hydrolysates, which have a degree of hydrolysis of 4.
6%的酪蛋白水解产物,研究以0。
6) aquatic collagen
水产胶原蛋白
补充资料：水产
1.海洋﹑江河﹑湖泊里出产的动物或藻类等的统称，一般指有经济价值的，如各种鱼﹑虾﹑蟹﹑贝类﹑海带﹑石花菜等。
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