1.
Discussion on Cane Sugar Content Loss Rate between Different Varieties
甘蔗品种间蔗糖转化损失率差异性研究刍议
2.
The Fixation of Specific Rate Equation of Transmation Reaction of the Cane Suge by Acid Catalysis
酸催化蔗糖转化反应比速率方程的确定
3.
Agrobacterium-Mediated Transformation of Sugarcane for Sucrose:Sucrose 1-Fructosyltransferase Gene
农杆菌介导蔗糖:蔗糖果糖基转移酶基因转化甘蔗
4.
A deviation in the experiment of determining the rate constant of sucrose conversion reaction by saccharimetry;
旋光法测定蔗糖转化反应的速率常数实验的一种偏差与处理
5.
An enzyme that catalyzes the hydrolysis of sucrose into glucose and fructose.
转化酶催化蔗糖水解为葡萄糖和果糖的一种酶
6.
Trehalose Synthase Gene Genetic Transformation of Sugarcane(Saccharum officinarum L.) Mediated by Agrobacterium tumefaciens;
农杆菌介导海藻糖合酶基因遗传转化甘蔗研究
7.
Peanut Transformation of Sucrose Synthase Gene Mediated by Agrobacterium Tumefaciens;
农杆菌介导的蔗糖合成酶基因转化花生的研究
8.
Studies on Transformation of Lespedeza Bicolor with Sac B Gene
果聚糖蔗糖转移酶（Sac B）基因转化二色胡枝子的研究
9.
Then a baker's strain of the yeast Saccharomyees eerevisiae, which contains maltase, invertase, and zymase enzymes, is added.
然后加入一种啤酒酵母,它包含麦芽糖酶、转化酶(蔗糖酶)和酿酶。
10.
An effect of culture medium,6BA and soucrose density on dedifferentiational rate of birch leaf and stem;
培养基及6BA与蔗糖浓度对白桦茎叶去分化率的影响
11.
Analysis of Dilation and Loss Ratio in Fankou Pb-Zn Mine
凡口铅锌矿采场贫化率与损失率分析
12.
Amylase activities decreased and the content of starch, total soluble sugar, sucrose increased under the development of mother and daughter bulbs as the storage temperature decreases.
蔗糖是百合鳞茎内糖分积累和转运的主要形态，其含量变化与总糖变化趋势基本一致。
13.
Cloning of Maize Sucrose Phophate Synthesis Gene and Transformation into Sugar Beet;
玉米蔗糖磷酸合成酶（SPS）基因的克隆及对甜菜遗传转化的研究
14.
Cloning of Sucrose Phosphate Synthase Gene in Tomato Fruit and Study on Tomato Genetic Transformation System;
番茄果实蔗糖磷酸合成酶基因的克隆和番茄遗传转化体系的研究
15.
Trehalose Synthase Gene Driven by Drought Responsive Promoter Genetic Transformation of Sugarcane;
干旱诱导启动子驱使下的海藻糖合酶基因遗传转化甘蔗的研究
16.
Bioinformatic Analysis of Functional Divergence for Sucrose Transporter Gene Family in Plants
植物蔗糖转运基因家族功能分化的生物信息学分析
17.
Study on the Relations between Protease A and Foam Stability of Draft Beer and Sucrose Invertase
蛋白酶A与纯生啤酒泡沫稳定性及蔗糖转化酶的关系研究
18.
The nectar is ripened into honey by inversion of most of its sucrose into the sugars levulose (fructose) and dextrose (glucose) and the removal of excess moisture.
.花蜜的主要成分蔗糖转化为果糖和葡萄糖,除去多余的水分,即变成蜂蜜。