1.
Pollen, the male element of the flower, is fed to young bees in the hive as a high-protein food source.
花粉具有花的雄性物质成分，作为高蛋白食品源喂养蜂箱里的幼蜂。
2.
Research of high protein,Low-sugar, Low-fat and expanding foods;
高蛋白、低糖、低脂膨化食品的研究
3.
Certain diets can also cause bad breath, including those high in protein or high in sugar.
某些饮食也会导致不好的口气，包括那些高蛋白质和高糖食品。
4.
Hanxia Powder, a kind of pure high-contented protein powder, has dual characteristics of shrimp-type food and milk product.
汉虾粉为纯天然高蛋白粉，它具有虾类食品和乳品的双重特性。
5.
Functional Properties of Protein in Foods(Ⅱ)--Collagen and Plasma Protein
食品中蛋白质的功能(五) 食品蛋白质的功能性质(二)——胶原蛋白和血浆蛋白
6.
Protein Functionality in Food Systems(Ⅲ) Protein Functionality in Food Systems(Ⅰ)--Whey Protein and Casein Phosphopeptides
食品中蛋白质的功能(三) 食品蛋白质的功能性质(一)——乳清蛋白与酪蛋白
7.
Protein Functionality in Food Systems(Ⅵ) The Functional Properties of Protein in Food System(Ⅲ)--Soy Protein and Wheat Gluten Protein
食品中蛋白质的功能(六) 食品中蛋白质的功能性质(三)——大豆蛋白和小麦蛋白
8.
Protein Functionality in Food Systems(Ⅷ) Change of Protein in Food Processing
食品中蛋白质的功能(八) 蛋白质在食品加工中的变化
9.
Protein Functionality in Food Systems(Ⅶ) The Affecting Factors of Food Proteins Functionality
食品中蛋白质的功能(七) 食品蛋白质功能特性的影响因素
10.
Protein Functionality in Food Systems(Ⅲ) Protein Functionality in Food Systems
食品中蛋白质的功能(三) 食品中蛋白质的功能特性
11.
Protein Functionality in Food Systems(Ⅱ) Study on the Relationship Between Protein Structure and Functional Properties of Food
食品中蛋白质的功能(二) 蛋白质结构与食品功能性质的关系研究
12.
Heinz is the brand you can trust.
亨氏高蛋白营养米粉，是值得您信赖的优质婴儿食品。
13.
Hot pickle is her favourite. This food is high in protein, low in fat, and suitable to players.
她喜欢辣泡菜。这种食品高蛋白，低脂肪，适合运动员。
14.
Analysis of soybean Moth resistence of high-protein soybean varieties and related traits
高蛋白大豆品种食心虫抗性与相关性状分析简报
15.
The peanut is Chinese tradition food。The value of peanut protein overtops animal, and does not contain cholesterin.
花生是中国人喜欢的传统食品，花生蛋白的营养价值高于动物蛋白且不含胆固醇。
16.
Fish, meat and beans contain a lot of protein.
鱼、肉和豆类食品含有大量的蛋白质。
17.
Yucheng Crown Soya Protein Foods Co., Ltd.
禹城金冠蛋白食品有限公司
18.
A review of recent developments in the mixed system of protein-polysaccharide of foods
食品中蛋白质―多糖混合体系研究进展