1.
Structoglceride for Total Parenteral Nutrition Clinical Observation of Safety
结构脂肪乳剂用于全胃肠外营养的临床安全性观察
2.
The Effect of Structolipid on Plasma Lipid Metabolism and Protein Metabolism of Postoperative Gastric Cancer and Colorectal Cancer Patients
结构脂肪乳对胃癌及大肠癌病人手术后脂代谢及蛋白质代谢的影响
3.
Effect of Ratio of Structural and Nonstructural Carbohydrates in Diets on Fatty Acid Profiles in Milk Fat from Lactating Ewe;
不同比例结构和非结构性碳水化合物日粮对泌乳母羊乳脂脂肪酸组成的影响
4.
Impact of different structure medium-and long-chain triglyceride emulsions on immune cells in gastrointestinal tumor patients
不同结构的中/长链脂肪乳对肿瘤病人免疫细胞的影响
5.
Relationship Between Cohesive Properties and Molecular Structure for Aliphatic Aldehydes and Aliphatic Ketones
脂肪醛和脂肪酮凝聚型性能与分子结构的关系
6.
The Study of Synthesizing Structure Lipid Catalyzed by Immobilized Lipase;
固定化脂肪酶催化合成结构脂的研究
7.
Correcting inverted nipple by inserting flap of dermis and fat and Traction
真皮脂肪瓣充填结合牵引矫治乳头内陷
8.
The preparation, properties, microstructure, and potential applications of micro-emulsion gel and its enzyme immobilization were reviewed as a knowledge introduction.
就微乳液凝胶及其固定化脂肪酶的制备、质、观结构及其潜在应用作了带有知识介绍性质的综述。
9.
"and medium and heavy creams (the latter including whipping cream) contain about 30% and 36% respectively. Commercial sour cream, about 18-20% Butterfat, is inoculated with lactic-acid-producing Bacteria."
中等乳脂,含乳脂肪30～36%;搅打起泡或浓厚的乳脂,含乳脂肪不少于36%。
10.
The structure, property and application of aliphatic polyketones are introduced.
介绍脂肪族聚酮的结构、性能和应用。
11.
Correlation of chain structure and properties in fatty methyl ester random polyether
脂肪酸甲酯无规聚醚结构与性能关系
12.
The structure and function and clinical implication of visfatin
内脏脂肪素的结构、功能及临床意义
13.
Study on Synthesis、Structure and Properties of Epoxy Resin Modified with Aliphatic Flexible Side Chains;
柔性脂肪侧链环氧树脂的合成、结构与性能研究
14.
Influence of fat contents on microstructure of low-fat Mozzarella cheese
脂肪质量分数对低脂Mozzarella干酪微观结构的影响
15.
It is connective tissue is mixed between mammary gland adipose, lie between every mammary gland a lot of little rooms.
乳腺之间是结缔组织和脂肪，将每个乳腺隔成许多小房。
16.
contains more than 36% butterfat.
乳脂肪含量不低于36%。
17.
The emulsifiers in all examples are mono-and diglycerides of fat-forming fatty acids or soubitan monooleate.
所有例子中所用的乳化剂为脂肪酸（它是构成脂肪的）的一和二甘油酯及一油酸山梨糖醇酯。
18.
Approximately 99%, of the fat in milk is in the form of triglycerides, which are esters comprising three fatty acid molecules with one molecule of glycerol.
乳中大约99%的脂肪以三酸本甘油酯的形式存在,该酯是由一个甘油处三个脂肪酸分子构成的。