1.
Study on stability and ability of promoting osteoblast activity of bone sialoprotein
骨唾液酸蛋白稳定性及成骨活性研究
2.
Thus, egg white is stabilized with CMC for codrying or freezing, and milk products are given improved stability against casein precipitation.
因此有CMC与蛋白共同干燥或冷冻时蛋白稳定性增强,乳制品的稳定性加强防止了酪蛋白沉淀。
3.
The Study on the Regulation of DNA-PKcs to c-myc Stability;
DNA-PKcs对c-myc蛋白稳定性调控作用的研究
4.
Study on the Stability and the Stability Prediction Model of Vegetable Protein Beverages
植物蛋白饮料稳定性及稳定性预测模型的研究
5.
Study on digestive stability and heat stability of food proteins
食物蛋白质消化稳定性和热稳定性研究
6.
Study on Stability of Soybean Agglutinin to Pepsin and Trypsin;
胃蛋白酶、胰蛋白酶对大豆凝集素稳定性的影响
7.
Studies on Cytotoxicity and Themo-stability of Cinnamomin;
辛纳毒蛋白细胞毒性及热稳定性研究
8.
Study on Dimensional Stability of Soybean Knitted Fabric;
大豆蛋白纤维针织物尺寸稳定性研究
9.
Quality Control and Stability Study for Bovine Lactoferrin;
牛乳铁蛋白的质量研究及稳定性考察
10.
Study on the Stability of Hemoglobin During Freezing;
关于血红蛋白(Hb)低温稳定性的研究
11.
Study on the Stability of Chitosan-Immobilized As1.398 Neutral Proteinase;
壳聚糖固定化As1.398中性蛋白酶稳定性的研究
12.
Stability of Perfluorepropane-Albumin Microsphere Injection
全氟丙烷人血白蛋白微球注射液的稳定性
13.
Study on the Stability of Acidified Fruit Milk and Casein System in Acidic Condition;
酸性果乳稳定性和酸性条件下牛乳酪蛋白稳定特性的研究
14.
Study on the emulsifying capacity and emulsion stability of soluble protein from sweet potato leaves
甘薯叶可溶性蛋白乳化性及其稳定性研究
15.
Effect of Osmolytes on Protein Folding/Refolding and Stabilization;
渗透剂对蛋白质稳定性和折叠复性的影响
16.
Study on the Effect of Ectoine on Enhancement of Thermostability of Neutral Protease
四氢嘧啶提高中性蛋白酶热稳定性的研究
17.
Studies of the Influencing Factors of the Carp's Crude Protein and the Characters of the Carp Milk's Stabilization and Emulsification;
草鱼粗蛋白浸出率的影响因素及鱼乳蛋白液稳定乳化特性研究
18.
Heat Shock Protein 90 Regulates the Stability of c-Jun in HEK293 Cells;
热休克蛋白90调节HEK293细胞中c-Jun蛋白的稳定性的相关研究