基本释义:

卡拉比 丘空间

网络释义

1)calabi yau space,卡拉比 丘空间

2)Calabi-Yau space,卡拉比-邱空间

3)Cala,卡拉

4)Carrageenan,卡拉胶

5)κ-carrageenan,卡拉胶

6)κ-carrageenan,κ-卡拉胶

7)carrageenase,卡拉胶酶

8)Kalatage,卡拉塔格

9)K-carrageenan,K-卡拉胶

10)carrageenin,卡拉胶

用法和例句

Study on the Structure,Properties and Production of Carrageenan and Its Application in Beverage Industry;

卡拉胶的结构·性能·生产及其在饮料工业中的应用

Preliminary Study on the Preparation and Properties of Carrageenan Konjac/Glucomannan B1end Films;

魔芋葡甘聚糖—卡拉胶共混膜制备及其性能研究初探

Application of BLW carrageenan;

BLW保水型卡拉胶的应用

Optimization of the Conditions of the Lactase's Immobilization in Sodium Alginate-κ-carrageenan;

海藻酸钠卡拉胶固定化乳糖酶的条件优化

The effects of 100～300 MPa HHP and levels of κ-carrageenan addition(0, 0.

0%к-卡拉胶添加水平对猪肉糜凝胶保水、质构的影响。

Nocardia cells possessing epoxysuccinate hydrase activity immobilized with κ-carrageenan was used to produce L(+)tartaric acid.

采用卡拉胶包埋具有环氧琥珀酸水解酶活性的诺卡氏菌菌体用于生产酒石酸。

Screening of methods for acylating κ-carrageenan with middle molecular weight;

中等分子量的κ-卡拉胶乙酰化方法的筛选

A Study on the Nonergodic Behavior of κ-carrageenan Thermoreversible Gel by Static and Dynamic Light Scattering;

κ-卡拉胶热可逆凝胶的非遍历行为研究

Preparation and antioxidant activity of low-molecular-weight κ-carrageenans and their derivatives;

低分子量κ-卡拉胶衍生物的制备及其抗氧化性能研究

With Pseudomonas stutzeri from mangrove earth as object, conditions that it produced carrageenase were optimized by adopting single factor and orthogonal experiment design, applying shaking culture.

以从红树林底泥中分离筛选的施氏假单胞菌(Pseudomonas stutzeri)为对象,采用单因素和正交实验方法,通过摇瓶发酵方式对其产卡拉胶酶发酵条件进行了研究。

The Metallogenic Environment of Kalatage Prophyry Copper (Gold) Deposit and Its Prospecting Perspective,Xinjiang,China;

新疆东天山卡拉塔格斑岩型铜(金)矿成矿地质背景与找矿评价

Study on Gelation of K-carrageenan with Cellulose Nanocrystals;

K-卡拉胶与纳米微晶纤维素凝胶化的研究

5%(W/V) k-carrageenan including 0.

确定采用k-卡拉胶作为固定化载体,并添加磷酸三钙,包埋固定化乳酸乳球菌DL-203发酵生产Nisin。

Glutathione production by immobilized E.coli S.cerevisiae cells with PVA carrageenin;

PVA-卡拉胶混合载体固定化大肠杆菌-酵母菌混合体系生产谷胱甘肽

Ginger soft candy with low calorie using ginger juice,isomalto-oligosaccharides,glucose,carrageenin and lemon acid as materials were studied.

以姜汁、异麦芽寡糖、卡拉胶为主要原料,通过适宜工艺研制低能量、具有功能性的姜汁保健软糖。

The addition of carrageenin in wort 10 min before the ending of wort boiling could improve wort appearance,quicken wort filtration rate,save about 20 % kieselguhr consumption and 5 % water consumption and 5 % electricity consumption.

卡拉胶是啤酒酿造过程中比较理想的澄清剂。