本文对合成聚苹果酸的过程进行了研究。
In this paper, the process of polymalic acid (PMLA) synthesis was studied.
葡萄中天然含有苹果酸。
苹果酸脱氢酶，胎盘，兔抗人。
苹果酸脱氢酶，心脏，兔抗猪。
亚当斯说：“熊果酸是一种有趣的天然化合物。”
"Ursolic acid is an interesting natural compound," Adams said.
注意：甘醇酸是一种果酸，使用安全。
苹果酸脱氢酶，心脏，兔抗猪，生物素。
而且它含有丰富的苹果酸。
苹果酸脱氢酶，RBC，兔抗人，生物素。
苹果酸酶是CAM植物一种重要脱羧酶。 。
NADP - malic enzyme is an important decarboxylase in CAM plants.
一些酒的酸味是由于L -苹果酸的高浓度。
The tartness of some wines is due to high concentrations of L-malate.
苹果酸脱氢酶，胎盘，兔抗人，生物素。
人体合成苹果酸过程中的碳水化合物转化成能量。
The body synthesizes Malic Acid during the process of converting carbohydrates to energy.
核果和番石榴的芳香，与奶油糖果的果酸交织融合。
Lifted stone fruit and guava aromas combine with butterscotch of malolactic.
用冰冻酸奶和混合水果酸奶饮料来代替冰淇淋和奶昔。
Replace ice cream and milkshake with frozen yogurt and mixed fruit yogurt smoothie.
钟爱食品：炖牛肉，浆果酸奶圣代，蛤肉汤，冰激凌。
Favorite foods: beef stew, berry yogurt sundae, clam chowder, ice cream.
如果皮肤是中性到干性的，你要找一找包含AHA果酸的润肤霜。
If skin is normal to dry, look for moisturizers containing alpha hydroxy acids.
如果酸和酶结合，则玉米秸秆水解得率有很大的提高。
The yield of hydrolyzing corn stalk would be higher if combining enzyme and acid hydrolyzing.
AHA果酸精华温和去除老化的表层皮肤细胞，活氧嫩肤。
AHA fruit acid essence mildly removes the aging surface cells, activate and tenderize it.
不过过多的苹果酸使红酒有涩口的“草青味”，与其他味道冲突。
But too much of it gives vino a harsh "green" taste that clashes with other flavors.
AHA果酸能够帮助皮肤自己产生更多的水分，科兰驰菲尔德说。
They can help skin produce more moisture on its own, Crutchfield says.
并用苹果酸稀土与硬脂酸锌进行复配，发现具有很好的协同效应。
It is shown that complex of RE malic and Zn stearic has go od stabilization synergy.
介绍了用中药牡蛎壳及花蛤壳制备柠檬酸-苹果酸钙的生产工艺。
Techniques for making calcium citrate-malate (CCM) from oyster and clam shells are introduced.
增加药物溶解度和溶出速率，是齐墩果酸新制剂研究中的主要措施。
One of the most powerful means in the development of oleanolic acid new dosage forms is to increase its solubility and drug dissolution velocity.
红酒提供给水晶细胞糖分，柑橘类水果提供果酸及维生素C帮助提升。
The red wine provides sugars useful to the crystalline cells and the citrus fruits vitamin C and fruit acids helpful to ascension.
通过对搅拌型苹果酸奶稳定性的研究，获得了重要的工艺参数和技术要点。
The important technological parameters and main points were obtained after the study of stability for stirred yogurt whit apple juice.
通过对搅拌型苹果酸奶稳定性的研究，获得了重要的工艺参数和技术要点。
The important technological parameters and main points were obtained after the study of stability for stirred yogurt whit apple juice.
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