本文分别从“铁剥夺”、“膜渗透”、“酶抑制”三方面阐述了乳铁蛋白的抑菌机制。
The antibacterial mechanism of lactoferrin such as depriving ferric, permeating bacterial membrane and inhibiting cysteine protease were reviewed.
通过对鲜乳、发酵乳和乳粉三大类进行介绍，说明光照和氧气、水蒸气的渗透是乳品品质的主要影响因素。
This study investigated fresh milk, fermented milk and milk powder, show that the transmission of light, oxygen gas, water vapor are the main factors influencing quality of dairy products.
芦荟和乳木果成份软化和柔滑皮肤。椰子和荷荷巴油渗透到皮肤里锁住水分。
Aloe vera and shea butter soften and smooth, relieving dry skin while coconut and jojoba oils lock in moisture.
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