The Michaelis constant of enzyme reaction at present condition was calculated. 計算了該實驗條件下酶反應的米氏常數。
Cheese is the solid clots that through the enzyme reaction, casein protein precipitation, and then discharges the whey from the curd. 摘要乾酪是通過酶反應和酪蛋白沉澱，然後把乳清從凝乳中排出而得到的固體凝塊。
滬公網安備 31011502000490號
電信業務許可證編號：滬B2-20190700
