1) transglutainase
转谷氨酰胺(TG)酶
1.
The main texture parameters and flavour of the two kinds cheeses made by rennet or transglutainase (TGase)with pig plasma protein powder addition or not were compared.
研究对比了凝乳酶和转谷氨酰胺(TG)酶新型干酪的质构特性。
2) transglutaminase(TG)
转谷氨酰胺酶(TG)
3) Transglutamine (TG)
谷氨酰胺转胺酶(TG)
1.
In this paper,Transglutamine (TG) was added to improve the quality of the soy-protein strengthened breads.
5%大豆粉的面粉中添加不同水平的谷氨酰胺转胺酶(TG)(0。
4) Microbial Transglutaminase
谷氨酰胺转胺酶
1.
Effects of DO concentrations on Microbial Transglutaminase Fermentation;
溶氧浓度对微生物谷氨酰胺转胺酶发酵的影响
2.
Improving the properties of wool fabrics by microbial transglutaminases;
微生物谷氨酰胺转胺酶改善羊毛织物性能
3.
Role of pretreatments in shrink-resistance and strength improvement of wool fabric by using microbial transglutaminase;
预处理在谷氨酰胺转胺酶改善羊毛织物性能中的作用
5) transglutaminase
谷氨酰胺转胺酶
1.
Application of glucose oxidase and transglutaminase in flour products;
葡萄糖氧化酶和谷氨酰胺转胺酶在面制品中应用
2.
Effects of transglutaminase on water holding capacity and hardness of low-fat beef gels;
谷氨酰胺转胺酶对低脂牛肉凝胶保水性和硬度的影响
3.
Screening of microbe strain for high-production of microbial transglutaminase;
谷氨酰胺转胺酶高产菌株的选育
6) transglutaminase
谷氨酰胺转氨酶
1.
Application of transglutaminase in fisheries by-products;
谷氨酰胺转氨酶在鱼类加工副产品中的应用
2.
Study on the effect of transglutaminase on the comminuted pork;
谷氨酰胺转氨酶对猪肉肉糜的保水性影响的研究
3.
Study of the Effects of Microbial Transglutaminase on the Tensile Properties of Soy Protein Plastic;
谷氨酰胺转氨酶对大豆分离蛋白塑料拉伸性能的影响
补充资料：受谷
受谷 受谷 指受纳饮食水谷精微。《灵枢·经水》：“五脏六府之高下小大，受谷之多少亦不等，……六府者，受谷而行之。”
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