1.
Recent Advances in Sweet Protein-Brazzein;
甜味蛋白Brazzein的研究进展
2.
Genetic Transformation of Sweet Protein Brazzein in Tomato;
甜味蛋白Brazzein在番茄中的遗传转化研究
3.
Establishment of Brazzein Expression System in Yeast;
甜味蛋白Brazzein酵母表达系统的建立
4.
Construction of Brazzein Expression System in E.coli;
甜味蛋白（Brazzein）大肠杆菌表达系统的建立
5.
Study on the flavourzyme enzymolysis of soybean protein for preparing Foam powder
风味蛋白酶酶解制取大豆蛋白发泡粉的工艺研究
6.
Preparation of wheat bran antioxidant peptide from wheat bran protein by flavourzyme
复合风味蛋白酶酶解麦麸蛋白制备麦麸抗氧化肽的研究
7.
The Expression of Thaumatin cDNA Gene in Tobacco;
甜味蛋白thaumatin cDNA基因转化烟草的方法研究
8.
"angel food cake: an almond-flavored sponge cake made of egg whites, sugar, and flour."
白蛋糕: 用蛋白、糖和面粉做成的杏仁味蛋糕。
9.
macaroon flavored with ratafia liqueur.
用杏仁酒添味的蛋白杏仁饼干。
10.
Study on the Functional Properties of Casein Peptide and Its Bitter Peptides;
酪蛋白肽及其苦味肽功能特性的研究
11.
Enzymatic Preparation of Flavor-enhancing Peptide from Soybean Meal Protein
酶法水解蛋白制备风味增强肽的研究
12.
The cuttlefish's egg gland contains a lot of protein, and is regarded as a choice seafood.
乌鱼蛋含有大量蛋白质, 一向被视为海味珍品。
13.
Effects of monosodium glutamate on digestibility of crude proteins and amino acids in the chicken
味精菌体蛋白对鸡蛋白质和氨基酸利用率的影响
14.
Eventually protein-digesting bacteria become active, resulting in a putrid odor and bitter flavor.
最终消化蛋白质的细菌成为优势菌,结果是出现腐败味和苦味。
15.
The Molecular Structure and Odor Recognition of Odorant-binding Proteins of Cotton Bollworm, Helicoverpa Armigera (Hübner);
棉铃虫气味结合蛋白的分子结构及对气味的识别
16.
Mix egg whites and milk. Add seasoning and crab meat and mix well.
蛋白与鲜奶拌匀，加入调味料与蟹肉拌匀。
17.
The yoghurt is featured by rich flavour and fine and smooth mouthfeel.
制成了香味浓郁、感细腻的花生蛋白乳酸饮料。
18.
Study on the effect on Chinese-bacon flavor by additon of papain
添加木瓜蛋白酶对腊肉风味的影响研究