Secondly, through the experiments using cryo-stage with microscope and DifferentialThermal Scanning, the vitrification ability between trehalose and sucrose has been comparedwith respect to the instance of vitrification transition temperature and devitrification.
其次,通过低温冷台和差示扫描量热实验,对海藻糖与蔗糖的玻璃化能力进行了比较,主要考察了玻璃化转变温度和反玻璃化的情况。
参考来源 - 海藻糖对神经干细胞玻璃化冻存过程影响的研究·2,447,543篇论文数据,部分数据来源于NoteExpress
以上来源于: WordNet
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