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- 化to make into
- ω3-marine fatty acids鱼脂酸
- 最小化minimum
- 本文利用气相色谱对中式香肠和腊肉中游离脂肪酸(Free Fatty Acids,FFA)组分及其在加工过程中的变化进行了研究。Changes of free fatty acids (FFAs) during the processing of Chinese sausages and Chinese Bacon were analyzed by GC method.
- 模块化modularize
- 酸化acidification
- 其中,游离脂肪酸(free fatty acids,FFA)过多、氧化应激、细胞因子(cytokines,CKs)相关性损害等是其重要的病理环节。Thereint o, overabundance of free fatty acid (FFA), oxidative stress and inju res to cytokines (CKs) are the important pathological taches.
- 钝化passivation
- 可视化visualization(-sat-)
- ω-fatty acidω-脂肪酸
- N-acyl-α-amino acidsN-酰基-α-氨基酸
- 钢化steel
- Omega(ω)-fatty acidW-3脂肪酸
- 归一化normalize
- fatty acid ω-hydroxylase脂肪酸ω-羟化酶
- 雾化pulverization
- 氢化hydrogen sulfide
- 碳化carbonize
- 会计电算化accounting computerization
- 最佳化optimization