The purpose of this study is to compare the effects of three different fat emulsions on human immune functions.
本研究的目的是比较这三种不同脂肪酸对机体免疫功能的影响。
Formulation and preparative method are the major factors which influence the quality of intravenous fat emulsions.
影响其制剂质量的因素主要有处方组成和制备方法。
Therefore, the purpose of this study is to investigate the effects of parenterally infused three different fat emulsions on nutrient metabolism in septic rats.
故本研究之目的在探讨 全静脉营养输入不同脂肪乳剂后对败血症老鼠代谢之影响。
Objective to study the effects of different types of fat emulsions on fatty acids metabolism in newborn infants who experienced total parenteral nutrition (TPN).
目的为研究脂肪乳剂对新生儿血清游离脂肪酸代谢的影响并指导临床合理选用脂肪乳。
The fat globule can take place partial coalescence over 60% only in whipping process, it made phase inversion of ropy whipped topping emulsions turn into stable solidity foam.
只有在搅打条件下才能获得60%以上的脂肪球部分聚结率，使植脂奶油由一个黏稠的液体转变为稳定的泡沫结构。
The partial coalescence of fat in whipped dairy emulsions and the effects of whipping conditions, oil type and absorbed layer of fat on partial coalescence are introduced in this paper.
综述了脂肪球在搅打乳状液中的部分聚结现象和搅打条件、脂肪种类、脂肪球吸附膜对部分聚结的影响。
The partial coalescence of fat in whipped dairy emulsions and the effects of whipping conditions, oil type and absorbed layer of fat on partial coalescence are introduced in this paper.
综述了脂肪球在搅打乳状液中的部分聚结现象和搅打条件、脂肪种类、脂肪球吸附膜对部分聚结的影响。
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