1.
Study on the Separation of a-Casein and β-Casein from Yak Casein and Nutritional Evaluation of β-Casein Formula Powder;
干酪素酪蛋白组分分离技术及β-酪蛋白配方粉的营养评价研究
2.
Electrosynthesis of Cellulose-asein Complexe
酪素-纤维素复合物的电化学异相合成
3.
Formation and Cooling Mechanisms of Rennet-induced Casein Gels and Their Applications in Cheese Processing: A Review
酶凝干酪素凝胶性研究进展及其在干酪中的应用
4.
Study on Avoidance of Browning During Fine Finishing of Crude Casein
粗干酪素精加工过程中防止褐变的研究
5.
Analyse Problems of Eliminating Sediment and Improving Separate Efficiency in Producing Caseins
提取干酪素分离过程中排渣及效率问题的研究
6.
Technology on Modification of Casein and properties of Productions
酪素改性的技术手段与改性产品的性能特点
7.
Synthesis and Characterization of Graft Casein Resin Modified with Multi-monomers
多元单体接枝改性酪素树脂的合成及表征
8.
corn protein fiber,pea protein fiber
人造蛋白纤维:酪素纤维、玉米蛋白纤维、大豆蛋白纤维等
9.
Study on Graft Copolymerization of Casein and Vinyl Monomer Initiated with Super Valence Trans-Metals;
超常价态过渡金属引发酪素与烯类单体接枝共聚反应的研究
10.
Stable Isotope Analysis of Elements in Kerogen
干酪根中各种元素的稳定同位素分析
11.
Studies on Technology and Influence Factors of the High-Moisture MOZZARELLA Cheese;
高水分MOZZARELLA干酪的生产工艺及影响因素研究
12.
The Analysis of Supply and Demand Factors in Chinese Cheese Market;
我国干酪市场需求与供给的影响因素分析
13.
Effect of Extracts from Bamboo Leaves on the Tyrosinase and Melanoma Cells
竹叶提取物对酪氨酸酶和黑色素瘤细胞的影响
14.
Study of tyrosinase inhibiting activity of 3-O-ethyl-L-ascorbic acid
3-O-乙基维生素C抑制酪氨酸酶性能的研究
15.
The Sensory Evaluation Factors and Sensory Quality Control of Cheddar cheese
契达奶酪的感官评定要素及质量控制方法
16.
Inhibitory Effect of Ginkgolic Acids GA_1 on Mushroom Tyrosinase and B-16 Cell
银杏酸GA_1对酪氨酸酶和黑色素瘤细胞的作用
17.
Effects of Peptide yy and Vitamin E Succinate on Proliferation and Apoptosis in Human Esophageal Adenocarcinoma Cell Line SEG-1;
酪酪肽和维生素E琥珀酸酯对人食管腺癌SEG-1细胞增殖与凋亡的影响
18.
Effects of Glossy Privet Fruit on the Tyrosinase Activity and Melanogenesis of Cultured Human Melanocytes;
女贞子对人黑素细胞酪氨酸酶活性和黑素合成影响的实验研究