1) bull sperm
牛精子
1.
A method for preparation of bull sperm chromosome using interspecific in vitro fertilization with free zona golden hamster eggs was reported.
用去透明带金黄地鼠卵异种体外受精技术制备了牛精子单倍染色体。
2.
Three glycoproteins, 32×10 3, 26×10 3 and 20×10 3, on bull sperm surface were isolated by concanovalin A (Con A) Sepharose 4B affinity chromatography of detergent NP 40 (φ=0.
牛精子经 φ =0 。
3.
In our previous studies, the primary role of sp18 family proteins, located on the post head of bull sperm plasma was described.
sp18是由本实验室首次发现的一组牛精子膜蛋白，由于尚未纯化得到sp18，有关sp18的研究难以突破。
2) Bovine sperm
牛精子
1.
Objective:To study the translocation of cytosolic PKC(α,β) to the plasma membrane and change of PKC activity after treatment of TPA in bovine sperm Methods:The changes of PKC(α,β)concents between cytosolic and plasma membrane were observed by western blotting;PKC activity was determined by Takia methods.
目的 :研究 TPA处理牛精子后 ,蛋白激酶 C(α、β)的膜向转移及活性变化。
3) beef flavor
牛肉香精
1.
Study on formula structure of liquid beef flavor
液体牛肉香精配方结构研究
2.
The technology of preparing beef flavor with natural materials of animal and plant(beef,spice etc)by enzymatic hydrolysis,Mallard reaction was discussed.
探讨了以天然动植物资源(牛肉、辛香料等)为主要原料,通过酶解、美拉德反应制备牛肉香精的工艺技术,确定了相对优化的工艺条件,并利用气味指纹分析技术对牛肉香精的热稳定性进行了表征。
3.
On the base of using chitosan and tripolyphosphate as the carriers, the preparation of beef flavor-loaded nanoparticles was studied by adopting ionic gelation method and spray-drying technology.
本文研究了以壳聚糖和三聚磷酸钠为载体,采用离子凝胶化法以及喷雾干燥技术制备出装载牛肉香精的壳聚糖-三聚磷酸钠纳米微粒,确定了其最佳制备工艺参数并通过透射电镜、动态激光光散射仪和紫外分光光度计对其进行了分析检测,得到了香气稳定、粒经分布较好的纳米微粒香精产品。
4) beef bones extract
牛骨精
1.
Measures for preventing remarkable harm were made through the analysis of latent risk in the above process as well as the determination of crucial control point, in order that the beef bones processing and the final product, beef bones extract meet, with food safety requirements.
本研究采用HACCP管理体系对牛骨精生产过程中的原料、环境、加工工艺进行一系列的评估;通过分析上述过程的潜在风险、确定关键控制点以及制定预防显著危害的措施,使牛骨加工过程和终产品牛骨精达到食品安全的要求。
5) beef flavoring
牛肉香精
1.
Analysis of volatile compounds of the beef flavoring by maillard reaction;
Maillard模式反应牛肉香精挥发性风味成分分析
2.
This paper was based on the Maillard reaction to prepare beef flavoring.
本文通过 Maillard 反应制备牛肉香精,根据正交实验设计安排实验,得到风味较好的牛肉香精配方,然后利用 SDE 和 SPME 两种前处理方法对其香味成分进行提取浓缩,并采用 GC/MS 来分析其香味成分。
6) Origanum vulgare L essential oil
牛至精油
1.
Supercritical carbon dioxide extraction(SCDE)technique was used to extract the Origanum vulgare L essential oil.
利用超临界CO2萃取法从牛至中提取精油,研究测定了牛至精油对各种供试菌种的抑菌圈直径,加热处理及pH值对牛至精油抑菌效果的影响,同时研究了牛至精油的抗氧化效果。
补充资料：有牛使牛﹐无牛使犊
1.比喻当达不到原有条件时﹐则降格以求。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条