1.
The Prevention and Cure Effect of Chitosan-Phosphatidylcholine on MCI Patients by Early ERP Composition
壳聚糖磷脂酰胆碱防治MCI的ERP早成分研究
2.
Foundation of Transgenic Mice Expressing Doppel without Glycosyl Phosphatidyl Inositol;
缺失糖基磷脂酰肌醇的Doppel转基因小鼠的构建
3.
Advanced on the study of GPI of Parasitic protozoa
寄生原虫中糖基磷脂酰肌醇的研究进展
4.
Foundation of Transgenic Mice Expressing Doppel without Glycosyl Phosphatidyl Inositol
缺失糖基磷脂酰肌醇锚的Doppel转基因小鼠的构建
5.
Preparation and evaluation of hypoglycemic insulin phospholipid oily solution
胰岛素磷脂油溶液的制备和降糖效果评价
6.
Relationship between changes of phospholipid and lipid peroxide of erythrocyte membrane and diabetic retinopathy
红细胞膜磷脂及过氧化脂质变化与糖尿病视网膜病变的关系
7.
Milk proteins, animal fats, vegetable oils, fish oils, lecithin, whey protein, FOS, taurine, trace-elements, vitamins.
牛奶蛋白、物脂肪、菜油、磷脂、清蛋白、果糖、磺酸、量元素、他命。
8.
The Tolerance to Lipopolysacchride and the Therapeutic Effect of Oxidized Phospholipids on Experimental Acute Pancreatitis;
实验性急性胰腺炎状态下脂多糖的耐受性及氧化磷脂的治疗作用
9.
Comparing Study on the Plasma Phospholipid Fatty Acid Profile of Type 2 Diabetics and Healthy Men;
2型糖尿病患者和健康人的血浆磷脂脂肪酸谱比较研究
10.
The Role of Phospholipase D in Priming of Rat Peripheral Leulpctes by Lipopolysaccharide and Antigen;
磷脂酶D在脂多糖及抗原引爆大鼠外周血白细胞中的作用
11.
The Characteristics of Lipoprotein-associated Phospholipase A_2 Activity in the Non-insulin-dependent Diabetes Mellitus
2型糖尿病患者脂蛋白相关磷脂酶A_2活性变化特征
12.
Effective Analysis of type 2 diabetic united adiposis hepatica with Polyene Phosphatidylcholine
多烯磷脂酰胆碱治疗2型糖尿病并发脂肪肝的疗效分析
13.
Effects of polysaccharide from arnebia euchroma (Royle) Johnst on phospholipids fatty acid of erythrocyte membrane for S_(180) mice
紫草多糖对S_(180)小鼠红细胞膜磷脂脂肪酸的影响
14.
lecithin/sphingomyelin ratio
卵磷脂与鞘磷脂比值
15.
The Primary Study of the Effect of Glycosylphosphatidylinositol-specific Phospholipase D on Anti-atherosclerosis;
糖基化磷脂酰肌醇特异性磷脂酶D抗动脉粥样硬化作用的初步研究
16.
The Effect of Glycosylphosphatidylinositol-specific Phospholipase D on Glioma Occurrence and Invasion
糖基化磷脂酰肌醇特异性磷脂酶D在神经胶质瘤发生与侵袭中的作用
17.
The optimal ratio of Glycerol Esters of Fatty Acids, Sucros Esters of Fatty Acids, and Modified soy bean phosphatide is2:5:20.
最后得出单硬脂酸甘油酯:脂肪酸蔗糖酯:改性大豆磷脂的最佳配比为2:5:20。
18.
But many foods contain genetically modified soy lecithin, corn syrup and other products.
但是很多食品都含有转基因的大豆卵磷脂，玉米糖浆以及其他产物。