白豆素糖 的英文怎麼說

中文拼音 [báidòusùtáng]
白豆素糖 英文
coumarin glycoside
  • 白 : Ⅰ形容詞1 （似雪的顏色） white 2 （清楚; 明白; 弄明白） clear 3 （空的; 沒加他物的） pure; clear; ...
  • 豆 : 1 （豆類作物或豆類作物的種子） legumes; pulses; beans; peas 2 （古代盛食物用的器具） an ancient s...
  • 素 : Ⅰ形容詞1 （本色; 白色） white 2 （顏色單純） plain; simple; quiet 3 （本來的; 原有的） native Ⅱ名...
  • 糖 : Ⅰ名詞1 [化學] （碳水化合物） sugar 2 （食糖的統稱） sugar 3 （糖果） sweets; candy; sweety Ⅱ形容...
  • 豆素 : hyoscyamine
  1. Ingredients : sugar, cocoa butter, cocoa mass, vegetable, whole milk powder, chestnut power, soya lecithin, vanillin

    配料：白砂糖、可可白脫、可可液塊、全脂牛乳粉、植物油脂、栗子粉、大豆磷脂、香蘭素。
  2. Ingredients : wheat flour, sugar, vegetable shortening, cocoa powder, color ( caramel color ), leavening agents, flavor, edible salt, whole milk powder, soy lecithin, vanillin

    配料表：小麥粉、白砂糖、植物起酥油、可可粉、色素、 （焦糖色素） ，膨鬆劑，食用香精，食用鹽，全脂乳粉，大豆磷脂，香蘭素。
  3. The mythic fungus germ - entity implies various compositions with live sugar, alkaloid, inside the ester, fragrant bean vegetable, water - soluble protein and various cymes

    靈芝子實體含有多種糖類活性成分，生物堿，內酯，香豆素，水溶性蛋白質和多種酶類。
  4. [ main composition brief introduction ] the mythic fungus germ - entity implies various compositions with live sugar, alkaloid, inside the ester, fragrant bean vegetable, water - soluble protein and various cymes

    靈芝子實體含有多種糖類活性成分，生物堿，內酯，香豆素，水溶性蛋白質和多種酶類。
  5. There are some nutritional factors and antinutritional factors in soy, nutritional factors include soy phospholipid and soy isoflavone, antinutritional factors include trypsin inhibitors, antigenic protein, lectins and phytic acid, soy oligosaccharides and soy saponins have nutritional and antinutritional effects

    摘要大豆中含有抗營養因子和營養因子，營養因子包括大豆磷脂、大豆異黃酮等，抗營養因子包括蛋白酶抑制因子、抗原蛋白、凝集素、植酸等，大豆低聚糖和皂甙具有營養和抗營養雙重作用。
  6. Bring some vegetable stock to the boil, drop in the sliced turnip and boil for a while, remove to a soup boil. boil vegetable stock, add salt, pepper and msg, skim, pour over the turnips, sprinkle on coriander leaves

    用蔥末嗆鍋，下豆瓣炒出紅油加料酒素湯鹽白糖燒來，再投全部原料，燒開後用小火煨10分鐘，改中火收汁，至汁盡油清時裝盤即成。
  7. Flavor oil with scallion and ginger, drop in the broad - beans, stir - fly until the oil becomes red, add cooking wine, clear soup, salt and sugar, bring to the boil, add the other ingredientd, bring to the boil, simmer for ten minutes, change to a moderate heat to boil down the soup

    用蔥末嗆鍋，下豆瓣炒出紅油加料酒素湯鹽白糖燒來，再投全部原料，燒開後用小火煨10分鐘，改中火收汁，至汁盡油清時裝盤即成。
  8. Pour out excess oil. add wine, soy sauce, 1 cup vegetable stock, msg and then cook till the soup thickens

    豆腐下7成熱油中炸至金黃色，放醬油料酒白糖味精鹽素鮮湯燒入味。
  9. Scald the winter mushroom shreds, winter bamboo shoot shreds, gan bamboo shoot shreds and tremella shreds, then toss in 4 fold hot oil, add salt, sugar, msg and soup stock, bring to the boil

    豆腐下7成熱油炸至金黃色，放醬油料酒白糖味精鹽素鮮湯燒入味。湯濃后勾芡裝盤。
  10. Huangyal4 was complete nucleotide sequence of 1 854 bp with a nucleotide orf ( 1575 bp ), which encoded a protein consisting of 524 aa with molecular weight of 62. 2 kda and pi of 8. 96. strongly basic ( + ) amino acids, strongly acidic ( - ) amino acids, hydrophobic amino acids and polar amino acids of the protein were 13. 74 %, 11. 64 %, 36. 45 % and 22. 70 % respectively, and predicted secondary structure of the protein revealed many conserved domains such as n - glycosylation site, protein kinase c phosphorylation site, casein kinase ii phosphorylation site, n - myristoylation site, camp - and cgmp - dependent protein kinase phosphorylation site, tyrosine kinase phosphorylation site and a cytochrome p450 cysteine heme - iron ligand signature which was typical of cytochrome p450. a - helix and b - sheet of the protein is 47. 7 %, 45. 0 % respectively

    Huangya14 ）為材料分離克隆到一個細胞色素p450基因，命名為bccyp86mf5 ， cdna全長1854bp ，含1575bp的完整開放閱讀框，編碼524個氨基酸，其編碼蛋白質的分子量為61 . 2kda 、等電點為8 . 96 ；堿性氨基酸、酸性氨基酸、疏水氨基酸和極性氨基酸分別占總氨基酸的13 . 74 、 11 . 64 、 36 . 45和22 . 70 ；二級結構預測包括n -糖基化位點、依賴于camp和cgmp的蛋白激酶磷酸化位點、蛋白激酶c磷酸化位點、酪蛋白激酶磷酸化位點、酪氨基酸激酶磷酸化位點、 n -豆蔻酰化位點和細胞色素p450的典型區域，半胱氨酸亞鐵血紅素配體信號區等， -螺旋和-折疊分別佔47 . 7 、 45 . 0 ；與bccyp86mf1基因的氨基酸序列同源性達到95 . 2 ，與擬南芥cyp86c4的達到85 . 9 。
  11. With the regress - orthogonal design and the conversion of reducing sugar as the index, the three important factors - the accession of honey, the substitutability of soy protein isolates and the inoculation - which play an important part in honey ferment sour milk were analysed and studied

    摘要以還原糖轉化率為指標，利用正交回歸組合設計對蜂蜜發酵酸奶中三個重要因素：蜂蜜添加量、大豆分離蛋白替代度和接種量進行研究，擬合出回歸方程。
  12. It contains no cane sugar and is rich in vegetable protein, vitamins, lecithin, calcium, minerals and fibers. its sugar - free formula can keep balance in people s nutrition. with a fragrant and natural aroma, this tasty food product provide you with a health instant drink and you can enjoy it at any time

    富含大豆的優質蛋白和卵磷脂及各種維生素礦物質，其豐富的膳食纖維來自素有"膳食纖維三寶"之稱的大麥小麥和燕麥，溶天然穀物之精華於一體，低糖配方，營養均衡，香濃醇滑，讓您隨時享用健康與營養。
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