inosinic信息详情
次黄（嘌呤核）甙的
eosinic───曙红
inosine───n.[生化]肌苷
inorganic───adj.[无化]无机的；无生物的
isoclinic───等倾的
linolenic───adj.亚麻酸的
nicotinic───adj.烟碱的；烟碱酸的
picolinic───吡啶
cinchoninic───辛可宁
inosilicate───[地质]链硅酸盐
genes affecting the production and content of inosinic acid (IMP) are candidate genes influencing the meat flavor characteristic.───影响肌苷酸(IMP)生成及其含量的基因都是影响肌肉风味特性的候选基因。
A novel method for extraction of inosinic acid in smoked Katsuwonus pelamis based on water was developed.───了一种基于纯水提取的新型烟熏鲣鱼中肌苷酸提取方法。
Inosinic acid (imp) is the major umami compound in the meat of livestock, poultry and fish, having the important function to the meat flavor formation.───苷酸(IMP)是畜、禽、鱼肉中的主要鲜味化合物，对肉品风味形成具有重要作用。
The quantitative determination of inosine and inosinic acid was conducted by High Performance Liquid Chromatography(HPLC).───采用高效液相色谱对风味酱中的肌苷、肌苷酸进行定量分析。
The HPLC assay of inosinic acid in animal muscles was improved in this experiment.───本试验改进了肌肉中肌苷酸测定的高效液相色谱法。
Comparison of fat deposition and inosinic acid content between the growth-rapid broiler and Chinese native chicken───快速与慢速肉鸡脂肪生长与肌苷酸含量比较
Improve chicken quality and flavor, especially in muscle-fat and inosinic acid content;───提高禽肉肌间脂肪和肌苷酸含量，改善禽肉风味；
Quantitative determination of inosine and inosinic acid in flavor paste by HPLC───风味酱中肌苷、肌苷酸的高效液相色谱分析
Determination of Inosinic Acid in Animal Muscles by HPLC───高效液相色谱法测定肌肉中肌苷酸的含量
The quantitative determination of inosine inosinic acid was conducted by High Performance Liquid Chromatography ( HPLC ).
It contains abundant dainty substances as nucleotide, guanylic acid, inosinic acid, polypeptide and amino acid, as well as plenty of vitamin B complex.
A novel method for extraction of inosinic acid in smoked Katsuwonus pelamis based on water was developed.
The quantitative determination of inosine and inosinic acid was conducted by High Performance Liquid Chromatography ( HPLC ) .
Kelp is rich in acid , champignon is rich in guanylate, and carp is rich inosinic acid.