1.
Study on Decrease of Phytic Acid in Germination Soybean and Its Calcium-Fortified Soy Milk;
大豆发芽降低植酸效果及其高钙豆乳的研究
2.
Accumulation and Distribution of Ca and Mg in Super-High-Yielding Soybean cv.Liaodou 14
钙和镁在超高产大豆辽豆14器官中的积累与分布
3.
soybean curd, soybean cheese whole-set equipment
豆腐、豆乳整厂设备
4.
Field Trial Efficacy of 18.5% Gaohu EC on Soybean Field
18.5%高虎乳油防除大豆田杂草田间药效试验报告
5.
Study on the Technology of Producing Soy Yogurt of High Lactobacillus Activity;
高活力乳酸菌酸豆奶粉生产工艺的研究
6.
Improving Performance of Soy Protein Isolate Edible Film by Emulsifiers
乳化剂提高大豆分离蛋白可食性膜性能的研究
7.
The results indicated that the concentration of N and Ca in legume forages were greater than that of grass forages.
结果表明，豆科牧草氮和钙的浓度显著高于禾本科牧草。
8.
Investigation of Phytase on the Calcium and Phosphonium Utilization Rate in Corn-soybean Diet in Broilers
植酸酶提高肉鸡“玉米-豆粕”型日粮中钙磷利用率的研究
9.
When the participants' consumption of low-fat, calcium-rich dairy products reached 1500 mg calcium a day, cell growth in the improved towards normal.
当参加者消耗的低脂高钙乳制品日含钙量达1500毫克时，结肠中的细胞生长就趋于正常。
10.
The Effect of Anti-hypertension Factor in Bovine Colostrums on Intracellular Ca～(2+) in Rat Ventricular Myocytes;
牛初乳中抗高血压因子对大鼠心肌细胞钙内流的影响
11.
Study sensitivity and specificity with microcalcifications in noudles of breastby high-frequency ultrasongography
高频超声对乳腺肿瘤内部微钙化灶的敏感度和特异度的研究
12.
Removing the beany flavor is the key to success in improving the product grade in the process of soybean milk.
脱除豆腥味的问题一直是豆乳加工过程中提高产品感官质量的关键性技术难题。
13.
Study of the Properties of Concentrated Soy Protein Emulsions and Its Relationship with the Structure;
高浓度大豆蛋白体系乳化性能及其和结构的关系
14.
Determination of trace isoflavones in soybean yoghurt by high performance liquid chromatography;
高效液相色谱法检测大豆酸乳中微量异黄酮的研究
15.
The Effect of Fermented Soymilk on Lipid Metabolism Parameters in Hyperlipidemia Rats
发酵豆乳对高脂大鼠脂代谢相关生理指标的影响
16.
High Cell-Density Fermentation of Pichia pastoris Producing Recombinant Coffee Bean α-Galactosidase
表达重组咖啡豆α-半乳糖苷酶的酵母工程菌的高密度发酵
17.
Improvement of the water vapor permeability of edible film from soybean protein isolate by emulsifiers
乳化剂提高大豆分离蛋白可食性膜透水性的研究
18.
Modifying Soy Protein Isolate by Microwave-Assisted Phosphorylation to Improve Emulsification Properties
微波辅助磷酸化改性提高大豆分离蛋白乳化性的研究