1.
Analysis on Heredity and Combining Ability of Protein Traits in Wheat
小麦蛋白质性状的遗传及配合力分析
2.
QTL Mapping of Protein Components of Grain and Other Protein Traits in Common Wheat (Triticum Aestivum L);
小麦籽粒蛋白质组分及其它蛋白质性状的QTL定位
3.
Rapid Selection of White Clover Germplasms' Crude Protein Traits by SPAD and Fourier Transform Near-Infrared Reflectance Spectroscopy
SPAD及FT-NIR光谱法快速筛选白三叶种质蛋白质性状
4.
ANALYSIS OF COMBINING ABILITY FOR PROTEIN AND YIELD IN WHEAT
小麦蛋白质及产量性状的配合力分析
5.
Segregation Analysis for Inheritance of Protein Related Traits in Soybean [Glycine max(L.) Merr.]
大豆蛋白质有关性状遗传的分离分析
6.
an iodine containing protein that is obtained from the thyroid gland and exhibits the general properties of the globulins.
一种含蛋白质的碘，从甲状腺获得，体现球蛋白的普遍性质。
7.
Comparative proteomic analysis of lens in congenital inherited cataract mice
遗传性白内障小鼠晶状体的比较蛋白质组分析
8.
Calpastatin Genotype is Associated with Meat Quality Traits in Pigs
猪钙蛋白酶抑制蛋白基因的基因型与肉质性状的关联性分析(英文)
9.
A viscous substance resembling egg white.
蛋白状粘液象蛋白的粘滑物质
10.
Prokaryotic Expression and Immunological Reactivity of Rotavirus NSP6
A组轮状病毒NSP6蛋白表达及免疫学性质研究(英文)
11.
Proteomic Analysis of Striatum in the MPTP-Induced Mouse Model of Parkinson's Disease
MPTP慢性帕金森病小鼠纹状体差异蛋白质的研究
12.
Effect of Dietary Protein Levels on Production Performance, Slaughter Trait and Partial Meat Quality in Chickens;
日粮蛋白质水平对优质鸡生长、屠宰性能及部分肉品质性状的影响
13.
immunoreactive protein
免疫反应性蛋白，免疫活性蛋白（质）
14.
Effect of Different Genotypes and Invironment on Agronomic Characters and Quality to High-protein Soybean;
不同基因型和环境对高蛋白大豆农艺性状和品质性状的影响
15.
Impacts of Protein and Fat Contents on Correlations of Quality Traits for Rapeseed
蛋白质和脂肪含量对油菜籽品质性状间相关性的影响
16.
Study on Neuropathology and Detection of Myelin Basic Protein and Its Antibody in Heroin Spongiform Leukoencephalopathy;
海洛因海绵状白质脑病病理与髓鞘碱性蛋白及其抗体检测的研究
17.
Effects of Src family kinases on gap junction Cx43 in formation of cortical cataract
Src-家族酪氨酸激酶对皮质性白内障晶状体中缝隙连接蛋白的影响
18.
When they are active, protein molecules may double over or twist into radically different shapes.
当这些蛋白质有活性时，蛋白质分子可能折叠或扭转成截然不同的形状。