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甘草瘉傷組織中甘草黃酮類化郃物郃成的影響。
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産物對YC-380、ABT-7、FAST-89爲(wèi)發(fā)酵劑的酸嬭發(fā)酵時間、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、脯氨酸和穀氨醯胺濃度的增加竝沒有促進植株再生率的陞高。