1.
They are D-glycerose (D-glyceraldehyde) and L-glycerose (L-glyceraldehyde), each possessing only one chiral carbon atom.
它们是D-甘油糖(D-甘油醛)和L-甘油糖(L-甘油醛),每一种只含有一个手性碳原子。
2.
Quantification analysis of glycoglycerolipids by reversd-phase high performance liquid chromatography(RP-HPLC) with evaporative light scattering detection(ELSD)
RP-HPLC-ELSD检测法测定南瓜中甘油糖脂的含量
3.
Glycerine is frequently used as syrup in medicines and toothpaste.
甘油经常被用来制造药用糖浆和牙膏。
4.
Effect on Matrix Metalloproteinase-9 of Intracerebral Hemorrhage Patients Using Mannitol and Glycerin Fructose
甘露醇和甘油果糖对脑出血MMP-9水平及预后的影响
5.
Pharmacoeconomic Evaluation of Manicol vs. Glycerol Fructose for Brain Edema after Cerebral Infarction
甘露醇与甘油果糖治疗脑梗死后脑水肿的药物经济学分析
6.
Coconut powder, Milk, Coconut plant particle, Cane sugar, Sea salt, Soya bean.
椰子粉，牛奶，椰子植物颗粒，甘蔗糖，海盐,大豆油。
7.
Studies on the Polysaccharide and Oil of Melia Azedarach in Shaanxi and Gansu Provinces of China;
中国陕甘地区苦楝多糖及苦楝籽油的研究
8.
Effects of Glycerol and Sucrose on Structure and Function of Photosystem I;
甘油和蔗糖对光系统I结构与功能的影响
9.
The Study of the Protection of Glycerol Fructose in Intrauterine Fetal Distress Rats
甘油果糖对宫内窘迫胎鼠保护作用的研究
10.
Fast determination of intermediates in glycerol and fructose injection
快速测定甘油果糖注射液中间体含量的探讨
11.
Determination of 5-Hydroxymethylfurfural in Glycerol and Fructose Injection by HPLC
HPLC法测定甘油果糖注射液中5-羟甲基糠醛
12.
Induction of Glycerol to Membrane-bound Sorbitol Dehydrogenase in Gluconobacter Oxydans
甘油诱导氧化葡萄糖酸杆菌山梨醇脱氢酶
13.
glycerin, glycerine, glycerol
丙三醇,甘醇,甘油
14.
Glycolipids (glycosyldiacylglycerols) are diacylglycerols with a sugar attached to the unesterified hydroxyl group.
糖酯类物质是由甘油二酯和糖结合未酯化的羟基形成的。
15.
Study on Relation between Oil Content and Pigments, Protein and Sugar in Rapeseed (Brassica Napus.L);
甘蓝型黄籽油菜油份与色素、蛋白质及糖代谢间关系研究
16.
glycerol diglycidyl ether
甘油二缩[水]甘油醚
17.
Monoglycerides, sugar esters, polyglyceryl fatty esters and long chain fatty wax esters are important biosurfactants.
脂肪酸单甘油酯、脂肪酸糖酯、甘油脂肪酸酯和长链脂肪酸蜡酯是重要的生物表面活性剂。
18.
Add fried shallot, fried garlic, rock candy, thick soy sauce, rice wine and liquorices to stir fry over low heat for 80 minutes.
放入红葱酥、大蒜酥、冰糖、油膏、米酒、甘草拌匀，以小火煮80分钟左右。