The result showed that the climatic condition demanded by protein and fat formation was different.
结果表明:形成蛋白质和脂肪所要求的气象条件是相异的;
The acid value also reduces gradually from the early stage of fat formation to the stage of maturity, so are the specific gravity and saponification value.
不同时期油脂的特性是在形成初期酸值高,而在成熟时酸值降低,比重、皂化值也有所降低。
"From worms to mammals, this gene controls fat formation," said Jonathan Graff, a developmental biologist at the University of Texas, Southwestern, who led the study.
研究负责人、得克萨斯大学发育生物学家Jonathan Graff称,“从蠕虫到哺乳动物,这种基因控制脂肪形成。”
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