1.
EFFECT OF REPLACEMENT OF FISH MEAL BY SOYBEAN MEAL AND POTATO PROTEIN CONCENTRATE IN THE DIET FOR GIBEL CARP ON GROWTH AND ENERGY BUDGET
豆粕和土豆蛋白替代饲料中鱼粉对异育银鲫生长及能量收支的影响
2.
soybean trypsin inhibitor
![点击朗读](/dictall/images/read.gif)
大豆胰蛋白酶抑制剂
3.
The protein digestibility comparison experiment of cure soy powder and high protein soy powder;
熟化大豆粉与高蛋白豆粉中蛋白消化性能比较
4.
Study on Subunit ofβ-conglycinin Globulins and 11S Globulin in Soybean Protein
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大豆7S伴大豆球蛋白和11S球蛋白亚基分析
5.
Study on soy protein isolate(SPI) hydrolyzed by alkaline protease
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碱性蛋白酶水解大豆分离蛋白的研究
6.
Studies on Plastein Synthesis by Corn Protein and Soy Protein;
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玉米蛋白和大豆蛋白合成类蛋白的研究
7.
Study on Extraction of Protein from High-temperature Denatured Soy Flake by Heat-pressure Method
热压法提取高温大豆粕中的大豆蛋白
8.
Vegetable proteins such as beans and lentils are also important.
![点击朗读](/dictall/images/read.gif)
植物蛋白质,如豆类和小扁豆等蛋白蛋也是重要的。
9.
Bleaching process of soybean protein fiber/cotton blended kints
![点击朗读](/dictall/images/read.gif)
大豆蛋白/棉混纺针织物的漂白工艺
10.
Protein obtained from the denatured soybean meal with basel proteinase
![点击朗读](/dictall/images/read.gif)
碱性蛋白酶提取变性脱脂豆粕中蛋白质
11.
Inactivation of Soybean Trypsin Inhibitors by Exogenous Proteases;
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外源蛋白酶失活大豆胰蛋白酶抑制剂的研究
12.
The Preparation of Seed Storage Proteins of Chickpea and Its Protein Peptides' Functional Properties;
鹰嘴豆蛋白的制备与其蛋白肽功能性质的研究
13.
The Mechanism of Soy Protein Coagulation Induced by Papain;
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木瓜蛋白酶酶促大豆蛋白形成凝胶的机理研究
14.
Inactivation of Allergic Proteins in Soybean by Exogenous Proteases;
![点击朗读](/dictall/images/read.gif)
利用外源蛋白酶失活大豆中抗原蛋白的研究
15.
Study on Stability of Soybean Agglutinin to Pepsin and Trypsin;
![点击朗读](/dictall/images/read.gif)
胃蛋白酶、胰蛋白酶对大豆凝集素稳定性的影响
16.
Comparative Studies on Antioxidation between Hydrolysates of Soybean Protein and Casein;
![点击朗读](/dictall/images/read.gif)
大豆蛋白与酪蛋白酶解物抗氧化作用比较研究
17.
Study on hydrolysis of SPI by protamex protease;
![点击朗读](/dictall/images/read.gif)
Protamex复合蛋白酶水解大豆分离蛋白的研究
18.
Effect of Soybean Protein Isolate on Gel Forming Properties of Myofibrillar Protein Isolate
大豆分离蛋白对肌原纤维蛋白凝胶性质的影响