大豆的例句大全

The antioxidation effect of clove leaf ( Syringa oblata) extract at different concentration was studied in lard and refined soybean oil by hydrogen peroxides analysis.

以猪油和精炼的一级大豆油为对象，研究了紫丁香叶提取物在不同添加量时对油脂的抗氧化作用。

Determination of cresol red index for soy bean products

GB/T15403-1994大豆制品甲酚红指数的测定

What can I use Formula 1 Nutritious Mixed Soy Powder Drink for?

我可以如何享用配方1混合大豆滋补营养素？

Nutritious healthy drink is made from maize and soybean by the method of natural ferment and scientific blend.

以玉米、大豆为原料，运用自然发酵，经科学调配，研制出新型的营养保健饮料。

Determination of Poison Force of Several Bactericides and Their Different Proportion Coordination Agent Controlling Root Rot Germ of Soybean

杀菌剂及其复配对大豆根腐病菌的室内毒力测定

The whole process of producing natto peptide powder, especially, methods of soaking soybean and disposing soybean after steam cooking were improved.

研制过程中特别在大豆浸泡和蒸煮后处理两个环节进行改进，提出了测定半衰期的方法来确定成品的保藏期。

The SR 1 gene was constitutive gene with low abundance in soybean genome.

RT-PCR技术对该基因的转录表达情况研究表明，SRI基因在大豆中为低丰度组成型表达，其表达不受病原菌接种和水杨酸的诱导，并无组织特异性。

A Study on the Chemical Constituent of Black Soybean

黑大豆化学成分研究

Responses of photosynthetic rate and stomatal conductance to water stress in Soybean Leaves

大豆光合速率和气孔导度对水分胁迫的响应

Effect of protectively applied nitrogen on growth and yeilds of soybean

保护性施氮对大豆生育和产量的影响

Study on effect of protectively applied nitrogen on the nitrogen assimilation of soybean

保护性施氮对大豆氮素同化影响的研究

Study on Protein Hereditary Property Transferring Soybean Total DNA into Wheat by Low Energy Ion Beam

低能离子束介导大豆全DNA导入小麦后其蛋白质遗传特性研究

The highest digestibility of the prawn on foods was soy bean cake, followed by peanut cake, de-fatted Peru fish meal, and the lowest, the small mixed fish meal.

结果表明：长毛对虾对大豆饼粉、花生饼粉、脱脂秘鲁鱼粉、秘鲁鱼粉和小杂鱼粉的消化率均达到82%以上。

Synthesis of Active Steroidal Glycosides and Flavonoid Glycosides; Microencapsulation of soybean isoflavone aglycon by complex coacervation

活性甾体皂甙和黄酮体氧甙的合成研究复凝聚法制备大豆异黄酮苷元微胶囊的研究

Under normal conditions, high temperature increased ammonia loss by volatilization.

在正常的生长条件下, 高温可以增加大豆的氨挥发损失.

Study on the stability of aglycones of isoflavones in soybean during boiling

热烫处理对大豆中异黄酮苷原稳定性影响的研究

Study on production soybean isoflavone aglycon through aspergillus niger fermentation

黑曲霉发酵法制备大豆异黄酮苷元工艺初探

Influence on the content of aglycon in the coarse extraction of soybean isoflavone by enzyme hydrolysis

酶水解对大豆异黄酮粗提物中苷元含量的影响

Study on Preparation of isoflavones aglycon

大豆异黄酮糖配体制备工艺研究

Soybean isoflavone glucoside was hydrolyzed into aglycon by hydrochloric acid.

采用酸法将糖苷型大豆异黄酮水解成其苷元形式。