In order to reasonable utilize, renovate and develop continuely sagebrush desert of spring-autumn, study on growth rhythm, change and difference on flexibility nutrition substance of Seriphidium transiliense under different uti.
研究以天山北坡分布最广泛的蒿类荒漠草地为对象,选择代表性的建群种——伊犁绢蒿,重点探讨其在不同利用方式下的生长节律、可塑性营养物质的变化差异以及蒿类荒漠草地始牧期,以期为荒漠春秋牧场的合理利用、修复及可持续发展提供科学依据。
The quantity and rate of water absorbability of the dietary fiber made of the soybean hulls would decrease along with decrease of grain size,the soluble matter would increase along with rise of temperature and along with decrease of grain size;the viscosity would increase along with increase of solution strength and it would decrease along with decrease of grain size.
超细粉碎后的大豆豆皮膳食纤维的吸水量、吸水速率随粒度的减小而减小;可溶性物质随温度升高而增多,随粒度减小而增多;黏度随着溶液浓度的升高而升高,随着粒度的减小而减小。
Transfer of soluble food materials might be accomplished by diffusion.
可溶性营养物质的转移，可以通过扩散来完成。
Functional and Nutritional Properties of Water-soluble Proteins abstained from Bighead Carp by Enzymatic Hydrolysis
鳙鱼酶解可溶性蛋白营养特性及品质的研究
Effects of Surfactant on Leaching and Transporting of Nutrients and Heavy Metals in Purple Soil
表面活性剂对紫色土营养物质与重金属淋溶迁移的影响
The use of distillers dried grains with solubles (DDGS) in poultry nutrition
可溶性干酒糟(DDGS)在家禽营养中的应用
Liquid water can leach soluble materials from the interface.
液态水能够从界面溶解出可溶性物质。
FORMATION OF SOLUBLE MICROBIAL PRODUCTS UNDER THE OLIGOTROPHIC ENVIRONMENT
贫营养条件下溶解性微生物产物的产出研究
Study on Plasma Membrane Protein of Roots and Dissoluble Protein in Leaves of Paulownia in Steady-state Mineral Nutrition under Water Stress;
水分胁迫条件下稳态营养泡桐幼苗根细胞质膜蛋白和叶片可溶性蛋白的研究
The foundation knowledge of nutrition explains why nutrients are needed and where they may be found in the food supply.
基础营养知识解释为什么需要营养物质,在哪些食物里可以提供营养物质。
Good yields often are obtained with insoluble substrates.
用不溶性底物生产可获得优质的产品。
To wash or percolate the soluble matter from.
沥滤从……中洗去或滤去可溶性物质
Soluble Solid Content Analysis of Loquat Germplasm Resources
枇杷种质资源可溶性固形物含量分析
Waterless low-temperature cooking reduces the loss of water-soluble vitamins and minerals and retains the nutrients in the food.
免水低温煮食法，可避免水分带走水溶性维他命及矿物质，或高温破坏食物养分。
Study on Preparation and Stability of Nanoliposomes Encapsulating Typical Lipophilic Nutrients
典型脂溶性营养素纳米脂质体的制备和稳定性研究
Transport Rules of Soluble Plant-nutrition Elements During Freezing and Thawing Period
冻融期可溶性植物养分的运移规律研究
Study on Production Characteristics and Nutritive Quality of Silage Maize;
青贮玉米物质生产特性与营养品质的研究
Studies on Characteristics of Silage Production and Nutritive Quality of Maize;
玉米饲用栽培的物质生产特性及营养品质研究
The Role of Dissolved Phosphatase and Microbial Activity in the Process of Lake Eutrophication;
溶解态磷酸酶与微生物活性在湖泊富营养化过程中的作用
Study on the characteristics of removing organic substance and nutrient substance with DE oxidation ditch
DE型氧化沟去除有机物及营养物质的特性研究