casein hydrolysate

基本解釋

OBJECTIVE To investigate the effects of yeast extract, casein hydrolysate, fungal elicitor, JA and rare-earth element Eu3+ on flavonoids production in Glycyrrhiza uralensis callus.
目的研究了酵母提取物、水解酪蛋白、真菌誘導(dǎo)子、茉莉酸及稀土元素等對(duì)甘草愈傷組織中甘草黃酮類化合物合成的影響。
Effects of casein hydrolysate (CH) on fermentation time, starter dosage, viscosity, taste, mouthfeel and stability of yogurt with YC-380, ABT-7 and FAST-89 as starters were studied in the paper.
本文研究了酪蛋白水解產(chǎn)物對(duì)YC-380、ABT-7、FAST-89為發(fā)酵劑的酸奶發(fā)酵時(shí)間、發(fā)酵劑用量、粘度、風(fēng)味、口感以及穩(wěn)定性的影響。
Elevating concentrations of casein hydrolysate, proline and glutamine did not improve overall plant regeneration frequency.
水解酪蛋白、脯氨酸和谷氨酰胺濃度的增加并沒有促進(jìn)植株再生率的升高。