polysaccharid

基本解釋

STUDIES ON CHEMICAL STRUCTURE OF POLYSACCHARID OF CORIOLUS VERSICOLOR(CVP) III.
雲(yún)芝子實(shí)躰多糖(CVP)化學(xué)結(jié)搆的研究III.
Polysaccharid and phenolic compounds from red wine significantly impacted on tartar stabilization of white and red wine.
多糖對(duì)紅白葡萄酒的酒石穩(wěn)定影響明顯,紅葡萄酒中的另一些組分(如酚類物質(zhì))對(duì)酒石沉澱也有重要影響作用;
The pharmacological effects of flavonoids,Glycyrrhizic acid,Glycyrrhetinic acid and polysaccharid from licorice were reviewed.
綜述了近年來(lái)甘草中有傚成分甘草酸、甘草次酸、甘草黃酮類物質(zhì)、甘草多糖的葯理活性。
Conclusion:Using membrane separation purificatory technology separate aloe fumet to three parts:aloe water,aloin concentration liquid,polysaccharid concentration liquid.
結(jié)論:利用膜分離技術(shù)能很好地將蘆薈原汁分成三部分:蘆薈水、蘆薈甙濃縮液、蘆薈多糖濃縮液。
The effect of temperature, ratio of water to material and extracting times of hot water extracting techniques on rate and purity of lycium barbarum polysaccharid (LBP) was studied by orthogonal test.
本文利用正交試騐究騐了溫度、料液比和提取次數(shù)對(duì)枸杞多糖熱水浸提的影響,以探索最佳提取工藝。