“糖基化”造句

糖基化反應(yīng)是改善蛋白質(zhì)功能特性的一種有效的方法.
Glycosylation is an effective method of improving functional property of protein.

在食物被滅菌和消毒的時候,晚期糖基化終產(chǎn)物也產(chǎn)生了.
AGEs are also produced when food products are sterilized and pasteurized.

CD24是一種低分子質(zhì)量高度糖基化的蛋白質(zhì).
CD 24 is a heavily glycosylated protein with low molecular mass.

• #糖基化