酶的使用提高了产品中的谷氨酸浓度，从而使抽提物更易于被食品和调味品生产所接受。
This improved the free glutamic acid levels of the extracts thus making the products more acceptable in the application of foods and seasonings.
以蛋白酶K消化、苯酚及氯仿抽提以及异丙醇沉淀的方法提取全基因组DNA。
DNA was extracted by proteinase K digestion, phenol and chloroform extraction as well as isopropanol precipitation.
发现增殖组织全细胞抽提液中酶比活高于正常分化组织，而且在异常增殖组织中酶比活的增高更为显著。
The specific activity of topoisomerase I was higher in proliferating tissues and much higher in malignant tissues than that in differentiated tissues.
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