研究人员研究了月桂酸甘油酯与食物成分的相互作用，发现脂肪，淀粉成分可减少它的抗菌效力，但蛋白质对它没有影响。

Researchers studied monolaurin's interaction with food components and found that its antibacterial effectiveness was reduced by fat or starch but was not affected by protein.

youdao

研究人员研究了月桂酸甘油酯与食物成分的相互作用，发现脂肪，淀粉成分可减少它的抗菌效力，但蛋白质对它没有影响。

Researchers studied monolaurin's interaction with food components and found that its antibacterial effectiveness was reduced by fat or starch but was not affected by protein.

youdao