content of the soluble protein 可溶性蛋白质含量
The content of protein in bread increases with the adding in of medick sativa.
实验表明,苜蓿素可以添加在面包中,使面包的蛋白质含量大大提高。
On general, the content of protein decreased with the increase of sulfur, while the content of fat did the reverse.
蛋白质含量总体上随施硫水平的增高而递减,而脂肪变化则相反。
After extracted by dextran sulphate, the content of protein was 19.02%, and the content of soluble protein was little.
葡聚糖硫酸盐法提取的粗提物中蛋白质含量仅为19.02%,而可溶性蛋白质含量极少。
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