您要查找的是不是：
- a yeast taste 酵母味
- Something, such as a yeast, a bacterium, a mold, or an enzyme, that causes fermentation. 酶，酵素酵母菌、细菌、霉菌或霉等能引起发酵的东西
- I had a taste of the soup to see if it was nice. 我喝了一小口汤，尝尝是否鲜美。
- Top fermentation uses a yeast that ferments at higher temperatures than that used for bottom fermentation. 顶部发酵使用的酵素温度高于底层发酵。
- He gave me a taste of his acid wit. 他让我尝到了他敏锐尖刻之机智的滋味。
- We have identified the Grb10 as the interacting partner of bim in a yeast two-hybrid approach in the past. 细胞凋亡是多细胞生物调节机体结构和功能的重要途径。在生理情况下，细胞凋亡可能为默认的途径。
- May be a little austere for foreign taste. 可能对外国口味而言过于朴素了些。
- The medicine has a bitter taste. 这药有苦味。
- Competitive positive, which is a yeast strain that produces a competitive factor protein and is immune to this protein produced by other strains. 正面竞争,这是一个竞争酵母生产蛋白质、免疫因子产生这种蛋白等品种。
- AIM: To construct a yeast two-hybrid cDNA library of hydroxycamptothecin-resistant human colon cancer cell line SW1116/HCPT in yeast cells. 目的:构建羟基喜树碱耐药结肠癌细胞株SW1116/HCPT细胞的酵母双杂交cDNA文库.
- Just have a taste of this cheese! 尝一点儿这种乳酪吧！
- She has developed a good taste in dress. 她在衣着方面已培养出良好的监赏力。
- Competitive neutral, which is a yeast strain that does not produce a competitive factor protein and is immune to the competitive factor proteins produced by other yeast. 竞争中立这是酵母菌株,并不会产生竞争因素的竞争性免疫蛋白,是产生其他酵母蛋白因子。
- Come, give us a taste of your ability. 过来试一试你的本领。
- Competitive sensitive, which is a yeast strain that does not produce a competitive factor protein and is sensitive to the competitive factor proteins from other strains. 竞争敏感这是酵母菌株,并不会产生竞争因素是敏感的蛋白质和其它蛋白质因子的竞争压力。
- Rubbery, skunky , rotten egg or garlic/onion aromas are byproducts of sulfides, while a barnyard aroma results from a yeast spoilage organism called brettanomyces. 橡胶味，毛皮味，臭鸡蛋味或大蒜或者葱味是硫化物副产物，而霉味起因于酵母有机体损坏。
- I can't taste, I've got a bad cold. 我得了重感冒，尝不出味道来。
- A yeast strain was isolated from sesame flower and classified as Candida tropicalis, with phenol, resorcin and bengidine as the sole carbon and energy resource. 实验室分离的一株热带假丝酵母(编号为8953)具有较强的苯酚降解能力,并可以利用苯酚、间苯二酚、联苯胺等芳烃为唯一碳源和能源生长。
- I took a mouthful and savor, ed the taste. 我吃趑一囗，慢慢地品尝其滋味。
- A yeast was taken as original yeast to produce folic acid by fermentation, The fermentation conditions of high folicacid yield and technological rationality were studied. 从筛选出的一株酵母菌为发酵菌株,研究其高产叶酸的发酵条件和加工合理性。
