D-葡萄糖酸-δ-内酯,glucon-δ-lactone英语短句,例句大全

D-葡萄糖酸-δ-内酯,glucon-δ-lactone
1)glucon-δ-lactoneD-葡萄糖酸-δ-内酯

英文短句/例句

1.Research on the Determination Method of the Content of Food Additives-D-Glucono Delta-lactone Products食品添加剂D-葡萄糖酸-δ-内酯含量的测定方法研究
2.Food additive--Glucono delta lactoneGB7657-1987食品添加剂D葡萄糖酸δ内酯
3.d - glucuronolactoneD-葡萄糖荃酸内酯
4.Protective Effect of Glucono- δ-lactone-induced Cold-set Gel of Whey Protein on Bifidobacteria葡萄糖酸-δ-内酯诱导乳清蛋白冷凝胶对双歧杆菌的保护
5.Meat and meat products--Method for determination of glucono delta-lactone contentGB/T9695.17-1988肉与肉制品葡糖酸-δ-内酯含量的测定
6.Synthesis of methyl (tri-O-acetyl-α-D-glucopyranosyl bromide)-uronate三-O-乙酰基-α-D-溴代葡萄糖醛酸甲酯的合成
7.Glucono delta lactone is recommended since it hydrolyzes quickly in the dough to produce gluconic acid.由于葡萄粮酸-δ-内脂在面团中可快速水解并生成葡萄糖酸,因此也被建议使用。
8.CATALYTIC SYNTHESIS OF α-D-GLUCOSE PENTAACETATE WITH NIOBIC ACID微波辐射无溶剂体系中铌酸催化合成α-D-葡萄糖五乙酸酯
9.Synthesis and Application of 2,3,4,6-Tetra-O-acetyl-β-D-glycosyl Isothiocyanate2,3,4,6-四-O-乙酰基-β-D-吡喃葡萄糖基异硫氰酸酯合成方法的改进
10.SYNTHESIS OF GLUCURONIC ACID AND GLUCUROLACTONE OVER Pd/La_(0.5) Pb_(0.5) MNO_3 BY HETEROGENEOUS CATALYTIC OXIDATION OF METHYL GLUCOSIDE非均相催化氧化甲苷制备葡萄糖醛酸及其内酯
11.id dimethylaminoacetate葡萄糖酸二甲氨基乙酸酯
12.D-glucoheptonic acid and its salts and estersD-葡庚糖酸及其盐类和酯类
13.Synthesis of α-D-glucose Pentaaccetate on HNb_3O_8·H_2O/SiO_2 Catalyst微波辐射无溶剂体系中硅胶负载铌酸催化合成α-D-葡萄糖五乙酸酯
14.Effect of gluconic acid lactone on ultrafiltered Quark cheese yield and quality葡萄糖酸内酯对超滤法生产Quark干酪产量和质量的影响
15.glucose - 1 - phosphate葡萄糖- 1-磷酸
16.glucose - 6 - phosphate葡萄糖- 6-磷酸
17.glucose - 6 - phosphatase葡萄糖- 6-磷酸脢
18.Study on Fermentative Production of D(-)-lactic Acid from Glucose by Sporolactobacillus Sp.;芽孢乳杆菌发酵葡萄糖制备D（-）-乳酸的研究

相关短句/例句

GlucopyroneD葡萄糖酸-δ-内酯
3)D glucono δ lactoneD-葡萄糖-δ-内酯
4)gluconic acid-δ-lactone葡萄糖酸-δ-内酯
1.Peanut and carrot was taken as raw materials,gluconic acid-δ-lactone as coagulant,lactone curd of peanut and carrot was produced.以花生和胡萝卜为原料,以葡萄糖酸-δ-内酯(GDL)为凝固剂,研制出花生胡萝卜内酯豆腐。
2.By reference to traditional technology,gluconic acid-δ-lactone is added in as coagulant,and orthogonal experiment and sensory analysis are adopted,which concludes the optimum ratio in making uncongealed bean curd: gluconic acid-δ-lactone 0.在传统工艺的基础上,加入葡萄糖酸-δ-内酯(GDL)作为凝固剂,采用正交试验方法和食品感官分析方法,确定了豆腐脑的最佳工艺配比为:葡萄糖酸内酯0。
5)Glucono-δ-Actone葡萄糖-δ酸内酯
6)glucono delta lactone葡萄糖酸δ内酯