Soy snacks can contain up to a whopping 7 grams of protein plus they aren't loaded with bad fats.
豆制品零食富含高达7克的蛋白质，同时不含不良脂肪。
Maple Hill signs a contract pledging to buy the farmer's milk at a guaranteed base price, plus quality premiums and incentives for higher protein, butterfat and other solids.
梅普尔·希尔签署了一份合同，并承诺以有保证的基本价格购买该农民的牛奶，外加质量更高、含量更多的蛋白质、乳脂和其他固体物质。
An excellent source of protein, quinoa isalso high in bone-boosting minerals like copper, phosphorous, iron, andmagnesium. Plus, it’s a good source of PMS-fighting manganese.
是蛋白质的很好来源，也可提供强健骨骼的铜、磷、铁、镁等多种微量元素，还含有防治经前综合征的锰。
The different ways that you can fold the protein, Plus everything else. The energy of everything else.
比如蛋白质折叠的方式，加上其它部分的能量。
Plus it has 13 grams of protein, whereas the granola blend has only 6.
另外，它含有13克蛋白质，相比之下其他燕麦品牌只含有6克蛋白质。
Plus, silkworm pupae are mostly protein, the team reported, and when it comes to essential amino acids, they contain twice as much as pork does and four times as much as eggs and milk.
另外，研究小组指出，蚕蛹大部分成分都是蛋白质，并且对于人体所必需的氨基酸，蚕蛹的含量是猪肉的2倍，是鸡蛋和牛奶的4倍。
"This means we potentially get about 200 litres of ethanol plus 80 to 90 kilograms of excess high-protein yeast per tonne of waste plant material," says Philip Bell of Microbiogen.
“这意味着我有可能从每吨植物废料获得约200升乙醇加80 - 90公斤超高蛋白酵母”Microbiogen的PhilipBell说。
They offer a variety of vitamins, minerals and phytonutrients, plus they pack some protein and fiber.
它们含有丰富的维生素、矿物质和植物营养素，外加一些蛋白质和纤维。
Porridge will give you a good helping of protein, plus has slow release energy to keep you going throughout the day.
粥有助于增加你的蛋白质，加上粥能慢慢释放能量使你保持一整天的体力。
By the molecular transformation method, the interactions between protein (plus solvent) and its ligand are gradually decreased (or increased) into a non - interacting (or full interacting) state.
通过分子转换法，使蛋白质分子(包括水分子)与配体小分子之间的相互作用逐渐减弱(或增强)至完全消失(或完全出现)。
By the molecular transformation method, the interactions between protein (plus solvent) and its ligand are gradually decreased (or increased) into a non - interacting (or full interacting) state.
通过分子转换法，使蛋白质分子(包括水分子)与配体小分子之间的相互作用逐渐减弱(或增强)至完全消失(或完全出现)。
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