Microwave cooking increased the contents of acid, soluble sugar, decreased the contents of vitamin C, amino - N.

微波使蒲公英、荠菜的总酸性物质 、 可溶性糖含量增加, 维生素C 、 氨基态氮含量降低.

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Acid soluble proteins of LAK cells were prepared by homogenizing the cells with 5 % acetic acid.

我们将rIL-2、PHA刺激 培养一周的人外周血单个核淋巴细胞(人LAK细胞 )用5%的乙酸电动匀浆,制备酸溶性粗提物.

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