1.
A drug that increases the amount of hemoglobin in the blood.
补血药增加血液中血红蛋白数量的药物
2.
Acting to increase the amount of hemoglobin in the blood.
血红素的起增加血液中血红蛋白数量作用的
3.
Optimal Model of Energy Function on Protein Folding
蛋白质折叠问题的能量函数优化模型
4.
So total protein content can be determined by multiplying nitrogen by the factor 6.25.
蛋白质的总含量即可由含氮量乘以常数6．25算出。
5.
Clinical significance of fibrinogen,thrombocyte parameter and immunoglobulin in nephrotic syndrome
儿童肾病综合征纤维蛋白原含量、血小板参数、免疫球蛋白变化分析
6.
Determination of Total Protein, Albumin and Globulin from Serum in Pigs
仔猪血清总蛋白、白蛋白和球蛋白含量测定
7.
The types of protein in biological world are estimated as between the order of magnitude of1010~1012.
生物界蛋白质的种类估计在1010~012数量级。
8.
Research on Protein Sequence, Structure and Mass Spectrometry Data Based on Measure of Information Discrepancy;
信息度量的蛋白质序列、结构、质谱数据研究
9.
Evaluation of Human Protein-protein Interaction Databases Reliability
人类蛋白质相互作用数据库可靠性的衡量
10.
Models of Oil and Protein Content by NIRS Analysis in Brassica oleracea var.acephala
NIRS定量分析羽衣甘蓝油含量、蛋白质含量数学模型的建立
11.
Arterial Stiffness Index and Microalbuminuria in Patients with Type 2 Diabetes;
糖尿病患者尿微量白蛋白与动脉硬化指数之间的关系研究
12.
elationship between urinary albumin-creatinin ration and toe brachial index in elderly people with type 2 diabetes mellitus
老年糖尿病尿微量白蛋白/肌酐与趾臂指数的关系
13.
The Relationship between the Ankle Brachial Index and Microalbuminuria in Patients with the Type 2 Diabetes Mellitus
2型糖尿病患者踝臂指数与尿微量白蛋白的联系
14.
Comparison of Crude Protein Content between Native Egg and Egg-hen Egg;
土鸡蛋与蛋鸡蛋的蛋清中粗蛋白含量比较研究
15.
Mathematical Algorithms for Differential Quantitative Proteomics by Mass Spectrometry Using ~(18)O-labeled Internal Standards
~(18)O内标质谱法比较定量蛋白质组学计量的数学算法
16.
The data deposition,processing,exchange,quality,distribution and query in protein data banks were introduced in this paper.
介绍了蛋白质数据库中数据的存储和处理、交换、质量、分配和询问。
17.
Quantitative Genetic Analysis and QTL Mapping for Developmental Behavior of Swelling Index of Glutenin(SIG) in Wheat;
小麦谷蛋白膨胀指数（SIG）的数量遗传分析及其动态QTLs定位
18.
These include type, amount, and degree of polymerization of the HMW and LMW subunits of glutenin as well as the ratio gliadinglutenin.
这些参数包括面筋类型、含量、HMW和LMW亚基的聚全程度以及麦解蛋白麦谷蛋白的比率。