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- milk fat globule membrane phospholipids 乳脂肪球膜磷脂
- milk fat globules 牛奶脂肪球
- Milk is in the form of a stable emulsion of fat globules dispersed throughout an aqueous phase containing the non-fat solids. 乳中的脂肪球以稳定的乳浊液形式存在,脂肪球均匀分散在含非脂乳固体的液相中。
- Want to Buy Butter 82% Milk Fat. 欲购买奶脂含量为82%25的黄油。
- Vacuolate inclusions are present in the fat globules of the endosperm of young seeds. 液泡内含物存在于幼嫩种子胚乳的脂肪珠滴中。
- Milk fat products - determination of water content - Karl Fischer method. 乳脂制品。水含量的测定。卡尔。
- Sugar, Milk Fat , Bengal Gram Flour, Wheat Flour, Cardamom, Pistachio, Almond. 糖;乳脂、孟加拉克面粉、小麦粉、豆蔻、开心果、杏仁.
- The capillary loops of this glomerulus contain fat globules in a patient with fat embolism syndrome. 该脂肪栓塞患者的肾小球毛细血管腔内含有脂肪滴。
- The exocytosis of milk fat may be related to its high lysolecithin content. 乳脂的外吐,可能与它溶血卵磷脂含量有关。
- The fat globules and lactobacilli were inlaid in thetridimensional fibronet structure. 脂肪球和乳酸菌镶嵌于凝胶体纤维网中。
- An Oil Red O stain demostrates the fat globules within the pulmonary arterioles.The globules stain reddish-orange. 油红O染色证实了该肺动脉内的脂肪滴，脂肪滴被油红染成了橘红色。
- human milk fat globule 人乳脂肪球
- The petechial skin rash is related to rapid onset of thrombocytopenia. Presumably myriad fat globules become coated with platelets, thus depleting circulating platelets. 皮肤癣点与迅速发生的血小板减少有关。推测，无数的脂肪小滴被血小板包裹，因此消耗了大量血小板。
- Short-chain acids in milk fat are selectively associated with the sn- 3 position. 乳脂肪中短链脂肪酸有选择地连接在sn-3位。
- milk fat globule 乳脂肪球
- milk fat globule membrane 牛奶脂肪球膜
- mouse milk fat globule 小鼠乳脂小球
- The milk fat percentage of 327 Chinese-Holstein dairy cows on the Xining Dairy Farm was determined. 对西宁奶牛场327头中国荷斯坦泌乳奶牛的乳汁进行乳脂率测定。
- In the second step, the overrun, the partial coalescence rate of fat globules and the textural properties of the whipped cream rapidly increase, and the structure of the bubbles is stable. 第二阶段，搅打起泡率、脂肪部分聚结率、质构特性值均迅速增加，气泡稳定性较好，体系中的气泡较小；
- At the sequent step, the overrun, the fat globules partial coalescence rate and textural properties of whipped cream were rapidly increased, and the structure of bubble was more stable. 第二阶段，搅打起泡率、脂肪部分聚结率、质构特性值均迅速增加，气泡稳定性较好；体系中的气泡较小；
