batch-mixed gel 分批混合凝胶
mixed gel column 混合凝胶管柱
pva mixed gel pva复合凝胶
mixed gel ststem 混合凝胶体系
mixed-gel spinning 凝胶纺丝
gelatinouse candy with mixed gel 混合胶型凝胶糖果
Mixed non gel matrix 混配无胶筛分介质
When the concentration of sucrose increased, the properties of the mixed gel decreased.
高浓度的蔗糖导致凝胶各项性能全面下降。
Methods: Cross electrophoresis of agarose-starch mixed gel was used in these experiments.
方法:淀粉-琼脂糖混合凝胶交叉电泳。
A few addition of gelatin decreased the hardness of mixed gel, but improved the springiness.
少量添加明胶降低了混合凝胶的硬度,但却改善了凝胶的弹性;
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