最近的化学分析已确定它们所包含的蓝色荧光物质是邻氨基苯甲酸的糖基化形式。
Recent chemical analysis has identified the blue fluorescent material they contain as a glycosylated form of anthranilic acid.
研究了水分含量对氨基化钠制备2-苯基苯甲酸胺收率的影响。
The effect of content of water on the yield of 2-phenylbenzmide by using sodium amide was studied.
结果，这种大豆非常象坚果，不但大量产出氨基苯甲酸而且产出了引起坚果过敏者过敏的化学物质。
The soy began acting like the nut - so much so that it churned out not just amino acids but also chemicals that can trigger allergies in nut-sensitive consumers.
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