Enzyme-modified milkfat 酶改性乳脂 ; 酶改性乳脂肪
enzyme-modified cheeses 干酪被称为酶改性干酪 ; 被称为酶改性干酪
enzyme-modified protein 酶改性蛋白
Enzyme Modified Cheese 酶改性干酪
enzyme modified low density lipoprotein 酶修饰低密度脂蛋白
enzyme-modified fat 酶改性脂肪
Enzyme Modified Butter 奶油酶解物
The paper introduced functional properties of soy protein and physical, chemical and biological -enzyme modified methods through which improving SPI 's.
介绍了大豆蛋白的功能性质和改善这些功能性质的多种物理、化学和生物-酶改性的方法。
The residue activity of modified enzyme is 32.8% when the affinity to antibody disappear and the stability of modified enzyme is promoted obviously.
得到的修饰酶抗体结合能力消失，保留酶比活力32 .8% ，酶的常温稳定性和热稳定性均有显著提高。
Trypsin was modified by a series of PEG derivatives, then the properties of modified enzymes were evaluated and were compared with native enzyme.
采用各种类型的聚乙二醇衍生物修饰胰蛋白酶，对所修饰酶的酶学性质进行了评价并与原酶比较。
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