1.
Its natural anti-bacteria composition enhances immunity and slows premature aging.
野蜂胶蜜拥有天然抗菌物质－胶成份，对人体有增加免疫、病、颜、寿保健极品之一。
2.
Many foods contain natural antimicrobial substances, including complex chemical inhibitors and enzymes.
许多食品含有天然的抗菌物质,包括复杂的化学抑制剂和酶。
3.
Property of Natanycin:A Natural Anti-epiphyte Bio-preservative
天然抗真菌食品生物防腐剂——纳他霉素的性质及在食品中的应用
4.
Antimicrobial Effect of Natural Medicines on Porphyromonas Gingivalis in Vitro;
天然药物对牙龈卟啉单胞菌的体外抗菌研究
5.
Health Care & Anti-bacteria Finish of Traditional Natural Plant Medicine and Textile
传统天然植物药与纺织品的保健抗菌整理
6.
Study on the Screening of Antifungal Natural Products and Molecular Mechanism;
抗真菌天然产物的筛选与分子机制研究
7.
The Extraction of Natural Plants' Antibacterial Components and Their Application to Silk;
天然植物抗菌成分的提取及其在真丝上的应用
8.
The Study of in Vitro and Vivo Inbibition Effect of Five Natural Chinese Medicine;
五种天然药物抗幽门螺杆菌感染的体内外实验
9.
The Research Progress on Heterocyclic Natural Products with Antibacteria Activity;
具有抗细菌活性的杂环天然产物研究进展综述
10.
The Extraction、Isolation and Activity Study of Natural Antioxidant;
天然抗氧化物质的提取、分离及活性研究
11.
Pharmaceuticals usually are chemicals synthesized from organic compounds found in naturally occurring substances such as plants, bacteria and fungi.
药物通常是从天然物质诸如植物、细菌和真菌中的有机化合物合成的化学物质。
12.
Earthworms may produce antibiotic substances.
蚯蚓可以产生抗菌物质。
13.
Screening on Natural Antibacterial Essential Oil and Study on Major Antibacterial Component;
天然抗菌香精油筛选及主要抗菌成分研究
14.
NATURAL ANTISEPTIC OF MICROBE AND ITS APPLICATION ON FOODSTUFF INDUSTRY
天然微生物抗菌防腐剂及其在食品工业上的应用
15.
Purification, Characterization and Antibiotic Property of Natural Antifungal Peptide APS;
天然抗真菌肽APS的分离纯化、理化特性及其生物活性研究
16.
Clavicoronol,a new metabolite,from the mycelia culture of Clavicorona pyxidata
珊瑚菌菌体培养物的新天然产物(英文)
17.
Identification of an Antagonistic Bacillus Strain Against Sclerotinia Sclerotiorum and Study on the Antagonistic Compound;
抗核盘菌芽胞杆菌的筛选鉴定及抗菌物质研究
18.
Sometimes, to achieve more uniform pickle quality, natural microorganisms are first destroyed and the cucumbers are fermented using pure cultures of P. cerevisiae and L. plantarurn.
有时,为使酸黄瓜的品质更均一,先破坏天然的微生物,然后用纯的啤酒片球菌和植物乳杆菌发酵。