酪 oor Engels

酪

Vertalings in die woordeboek Sjinees - Engels

cheese

naamwoord

轉過 身 就 可以 叫 我 拿 乾酪 小 母牛!
Turn around and ask me for Heifer with cheese, yo!

junket

verb noun

The cheese is too acetic for me 奶酪對我來說太醋酸了

alcoholic drinks · curdled milk or fruit juice · fruit jelly

voorbeelde

所述SHR1258二马来酸盐的I型结晶具有良好的晶型稳定性和化学稳定性,可用于制备治疗与EGFR受体酪氨酸激酶或HER-2受体受体酪氨酸激酶有关的疾病的药物。
Said crystalline Form I of SHR1258 dimaleate has good crystal stability and chemical stability, and can be used in preparation of medicaments for treating diseases relevant to EGFR receptor tyrosine kinase or HER-2 receptor tyrosine kinase.

利用该发酵液提取物可使液态奶在短时间内发生凝乳,而且对酪蛋白的非特异水解低。
Using these fermentation broth extracts, liquid milk can curdle in a short time, and non-specific hydrolysis of casein is low.

本发明涉及作为酪氨酸激酶抑制剂N-(4-(3-氟苄氧基)-3-氯苯基)-6-(5-((2-(甲基亚砜基)乙基氨基)甲基)-2-呋喃基)-喹唑啉-4-胺二甲苯磺酸盐(化合物I)的多晶型物。
The invention relates to the polymorphs of N-(4-(3-fluorobenzyloxy)-3-chlorophenyl)-6-(5-((2-(methylsulfinyl)ethylamino)methyl)-2-furanyl)-quinazoline-4-aminexylene sulfonate (compound I) used as tyrosine kinase inhibitors.

他不假思索的回答:「酪梨。」
“The avocado,” he says right away.

非受体酪氨酸激酶c-Abl特异性抑制剂的新用途
NEW USE OF NON-RECEPTOR TYROSINE KINASE c-Ab1 SPECIFIC INHIBITORS

布伦纳斯特独特之处,在于它是由奶中的乳清,而非酪蛋白造成的。
What makes the brunost so special is actually that it is made from the whey, not from the casein, of the milk.

眼皮肤白化病的主要亚型是酪氨酸酶阴性眼皮肤白化病(眼皮肤白化病I型)和酪氨酸酶阳性的眼皮肤白化病(眼皮肤白化病II型)。
The main subtypes of OCA are tyrosinase negative albinism (OCA1) and tyrosinase positive albinism (OCA2).

烤過 的 乾酪 , 我 的 最 愛
Grilled cheese--my favorite.

本文评价了强化酪蛋白酸钙钠(SCC)和乳清浓缩蛋白(WPC)的酸奶对抗氧化活性和血管紧张素转换酶(ACE)抑制活性的影响。
In this study, the effect of fortification of yoghurt with sodium calcium caseinate (SCC) and whey protein concentrate (WPC) on the antioxidant and angiotensin-converting enzyme (ACE) inhibitory activity was assessed.

尿素-聚丙烯酰胺凝胶电泳 (UREA-PAGE) 表明干酪中pH 4.6不溶性组分在干酪的不同成熟阶段αs1-酪蛋白都有不同程度的降解。
Urea-PAGE patterns of the pH 4.6 insoluble fractions of the cheeses showed different degradation patterns of αs1-casein in cheeses of different ages.

乾酪是在歷史還沒被記載前就有的古老食品。
Cheese was known since ancient history.

这种处理方式有可能改变酪蛋白胶束的功能特性, 可能有助于凝胶网络的形成。
They are suspected to bring new functionalities to the casein micelles and to help the formation of interactions when building the gel network.

山羊αs1-酪蛋白遗传多态性是决定乳重要技术特性(如凝乳特性和干酪产量) 的重要因素之一。
Caprine αs1-casein polymorphism is one of the key factors which determines important technological properties of milk, such as rennetability and cheese yield.

SH2结构域的功能是特异性识别酪氨酸残基的磷酸化状态,从而使包含SH2结构域的蛋白质可以定位到其它蛋白的磷酸化酪氨酸位点上。
The function of SH2 domains is to specifically recognize the phosphorylated state of tyrosine residues, thereby allowing SH2 domain-containing proteins to localize to tyrosine-phosphorylated sites.

我们到达牧场时,挤奶女工刚替山羊挤奶,正准备制造美味可口的羊酪。
When we arrived, the goats had just been milked.

所以 我 一直 在 在 " 酪饼 工厂 " 工作 就是 在 等 好 角色 啊
I'm holding out for the right part.

本发明公开了一种稠环喹唑啉羟肟酸类化合物,为一类蛋白酪氨酸激酶和组蛋白去乙酰化酶的双重抑制剂,所述稠环喹唑啉羟肟酸类化合物可以在制备用于治疗哺乳动物肿瘤疾病药物中的应用。
Disclosed in the present invention is a fused ring quinazoline hydroximic acid compound.

尽管对浓缩乳的凝乳特性已经有了深入的了解, 但是对超滤是否对酪蛋白胶束性质产生影响, 有关这方面的研究信息非常有限。
Although much is understood on the renneting behavior of concentrated milk, no information is available on how (or if) ultrafiltration per se modifies the properties of the micelles.

基于对BCR-ABL蛋白以及酪氨酸残基的研究,靶向治疗(首先被采用的是伊马替尼)则着重于特别地抑制BCR-ABL蛋白的活动。
With improved understanding of the nature of the BCR-ABL protein and its action as a tyrosine kinase, targeted therapies (the first of which was imatinib) that specifically inhibit the activity of the BCR-ABL protein have been developed.

虽然水解物凝聚发生的速率低于没有水解的酪蛋白酸钠,但是,水解时间为1和2h水解物的致密性与没有水解的酪蛋白酸钠是相似的。
Although aggregation occurred at slower rates than that of nonhydrolyzed samples, the compactness of the aggregates formed from 1- to 2-h hydrolysates was comparable to that of nonhydrolyzed NaCAS.

该方法以多克隆兔抗酪蛋白糖巨肽作为抗体,以已知浓度的液态干酪乳清(0.02–20%)为标准品建立校正曲线。
Calibration curves were constructed by analyzing raw milk standards containing different known concentrations of liquid cheese whey (0.02–20%).

我? 们 去 吃 特色 比? 萨 如何, 外面 烤的 焦?,, 里 面 都 是 奶奶 酪
Why don' t we share one of those golden- crust, cheese- filled specials

酪蛋白酸钠与水解物以4:1混合形成的凝聚物的最终状态保持不变。
The final state of aggregates formed from NaCAS/hydrolysate mixtures (4:1) was not altered.

为了研究复合物对乳酸凝固过程的影响以及相互作用的类型, 首先要控制可溶性乳清蛋白/κ-酪蛋白复合物的物理化学性质, 然后以这种复合物为模型来研究乳中可能的相互作用。
In order to investigate the type of interactions that the complexes can affect throughout the acid gelation of milk, an original strategy would be to control the physico-chemical properties of the whey protein/κ-casein soluble complexes and to use them as vectors to modify the possible interactions in the milk.

只需一天,羊酪就会脱“模”而出,好此道者就能大快朵颐了。
The next day, as soon as the brown cheese is taken out of the mold, it is ready to please every lover of brown Norwegian goat cheese.