1) 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。
2) 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。
3) aquatic collagen
水产胶原蛋白
4) aquatic protein resource
水产蛋白资源
5) protein hydrolysates
蛋白水解产物
1.
Evaluation of antihypertensive effects of salmon protein hydrolysates;
鲑鱼蛋白水解产物降压作用的研究
6) muscle proteolytic products
蛋白质水解产物
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