脂肪的例句大全

Sustained weight loss seems to improve insulin resistance and associated NASH.

体重减轻会改善胰岛素抵抗和相关的脂肪性肝炎.

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Effects of Alfalfa and Oil Seeds on Production Performance and Milk Fatty Acid Composition of Dairy Cows

苜蓿及油料籽实对奶牛生产性能和乳脂肪酸组成的影响

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Compared with milk fat globule membrane protein ( MFGMP) isolated from the sow milk, HMWP was supposed to be secretary protein.

HMWP与提取的乳脂肪球膜结合蛋白（MFGMP）进行电泳比较，提示该蛋白是分泌型蛋白质。

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Half milk and half light cream; contains 10% to 18% butterfat.

一半是奶，一半是轻奶油；包含10%到18%的乳脂肪。

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Determination of Milk Fat by Gerber Method

盖勃法测定乳脂肪

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Research Advances in Oxidation of Milk Fat

牛奶乳脂肪氧化的影响因素研究进展

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Effects of parities on milk fatty acid composition of Chinese Holstein

不同胎次中国荷斯坦牛鲜乳脂肪酸组成研究

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Hydrolysis of Milkfat and Microcapsulation of Hydrolysate

乳脂肪水解及其产物的微胶囊化

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And somatic cell score. Milk, fat, and protein yield lactation curves were estimated by Wood model.

并利用Wood模型对泌乳曲线进行拟合，预测了产奶量、乳脂肪及乳蛋白产量特性。

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The reaction activity of hydrogen radicals and its effect on oxidation of milk fat were discussed.

另外，对于PEF作用下氢自由基引起乳脂肪氧化的机理进行了讨论。

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Cream that has at least 18% butterfat.

乳脂肪含量至少达到%的奶油。

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Composition and physiological characteristics of milk fat globule membrane

乳脂肪球膜（MFGM）的组成及生理特性

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However, the sedimentation of milk protein and floating of milk fat at low pH is a key factor on production and research of acidified milk drinks.

牛乳蛋白在酸性条件下的变性沉淀和乳脂肪上浮一直是影响酸性乳饮料生产及开发的关键性问题。

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Effects of Forage to Concentrate Ratio on Digestion Metabolism and Milk Fatty Acid Composition in Dairy Cows

日粮精粗比对奶牛消化代谢及乳脂肪酸成分影响的研究

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The content of fat was between 5.36% and 4.15% and the average was 4.62%, which was higher than the constant milk.

乳脂肪含量最高为5.36%，最低为4.15%，平均4.62%，较常乳稍高。

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Study on the Structure and Speciality of Fatty Acids of Yak Milk

牦牛乳脂肪酸结构与功能特性分析

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Contains more than 36% butterfat.

乳脂肪含量不低于36%。

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The objectives of this thesis were to evaluate the effect of LPS on milk protein and milk fat synthesis in dairy cows using ex vivo tests and vitro tests.

本研究旨在通过体外和半体内试验研究LPS对泌乳奶牛乳蛋白和乳脂肪的影响及其机理。

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Molecules with HLB value 9 could adsorb onto fat globules surface more effectively and enhanced with the increase of adding amount.

HLB为9时乳化剂分子能够更有效的吸附到乳脂肪球表面，并且随着添加量的增加这种作用逐渐增强。

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Influence of HLB and adding amount of emulsifiers to characteristics of fat globule solutions was researched.

研究了乳化剂的HLB值和添加量对乳脂肪球溶液特性的影响。

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