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.
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.
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