1.
It is proved that the pinched injection can separate the mixed proteins efficiently in this on-chip capillary.
实验结果表明，夹流进样的方法可以有效分离混合蛋白，可用于蛋白质样品的分离检测。
2.
The albumen-detected technology is based on the UV-absorption principle.
依据紫外吸光度分析法，对蛋白质样品进行电泳分离与紫外检测。
3.
Isolation and Purification Strategy of Target Protein in Binary-and Ternary-protein Mixture on Column Chromatography
复杂蛋白质样品中目标组分柱层析分离纯化策略研究
4.
Establishment and optimization of protein extraction and two-dimensional gel electrophoresis(2-DE) method for Streptomyces clavuligerus proteome
棒状链霉菌蛋白质样品提取方法及双向凝胶电泳条件的优化
5.
Optimization of Sample Preparation and Two-dimensional Gel Electrophoresis for Cholangiocarcinoma Bile Protein
胆管癌胆汁蛋白质样品制备和双向电泳条件的优化
6.
The Sample Preparation and the Improvement Method of Two-Dimensional Electrophoresis of Proteins from Antiaris toxicaria (Moraceae) Seed
箭毒木种子蛋白质样品制备及双向电泳改良方法
7.
This is an example of how the secondary structure of fibrous proteins could help the food industry.
这是一个纤维蛋白质的二级结构怎样帮助食品工业的一个例子。
8.
Technology and Method Development for Sample Pretreatment and Automated Analysis in Proteome Research;
蛋白质组学样品预处理和自动化分析的技术和方法发展
9.
Comparative Tests on Preparation Method of Protein Samples From Mulberry Fruit and Leaf for Two-dimensional Electrophoresis
桑椹与叶片蛋白质双向电泳样品制备方法的比较试验
10.
Comparison of Protein Sample Preparation Methods from Taxus Cell for Two-dimensional Electrophoresis
红豆杉细胞蛋白质双向电泳样品制备方法的比较
11.
Determination of Proteins in Biology Samples by Synchronous Fluorescence Technique with 5-Nitrosalicylic Acid as a Probe
探针5-硝基水杨酸同步荧光法测定生物样品中蛋白质
12.
Comparative Analysis on the Preparation Methods of Bidirectional Electrophoretic Samples of Proteome from Buffalo Grass Seeds
野牛草种子蛋白质组双向电泳样品制备方法的分析比较
13.
Comparative Proteomic Analysis of Serum from Cholangiocarcinoma Patients and Normal Cohorts
胆管癌患者与健康志愿者血清样品蛋白质表达差异分析
14.
Preparation and Mass Spectrometry Primary Analysis of Protein Samples of Rubber Tree Leaves
巴西橡胶树叶片蛋白样品的制备及质谱初步分析
15.
Functional Properties of Protein in Foods(Ⅱ)--Collagen and Plasma Protein
食品中蛋白质的功能(五) 食品蛋白质的功能性质(二)——胶原蛋白和血浆蛋白
16.
Protein Functionality in Food Systems(Ⅲ) Protein Functionality in Food Systems(Ⅰ)--Whey Protein and Casein Phosphopeptides
食品中蛋白质的功能(三) 食品蛋白质的功能性质(一)——乳清蛋白与酪蛋白
17.
Protein Functionality in Food Systems(Ⅵ) The Functional Properties of Protein in Food System(Ⅲ)--Soy Protein and Wheat Gluten Protein
食品中蛋白质的功能(六) 食品中蛋白质的功能性质(三)——大豆蛋白和小麦蛋白
18.
Protein Functionality in Food Systems(Ⅱ) Study on the Relationship Between Protein Structure and Functional Properties of Food
食品中蛋白质的功能(二) 蛋白质结构与食品功能性质的关系研究