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- lactose itolerance 乳糖不耐症
- Lactose gives glucose and galactose. 乳糖产生葡萄糖和半乳糖。
- Lactose is the main carbohydrate occurring in milk. 乳糖是乳的主要碳水化合物。
- How much lactose for piglet diets? 乳糖在仔猪料中的最佳水平?
- Aren't most Chinese sensitive to undigested lactose? 难道大多数中国人不是乳糖不耐受的吗？
- Lacto Ovo vegetarians eat plant foods, eggs, and other dairy products. 1奶蛋素食主义者吃一些植物食品、鸡蛋和乳制品。
- Non alergant ingredients meens NO gluten, lactos, eggwhite, nuts or gmo. 不含过敏物质意味着没有谷胶、乳糖、蛋白、坚果或味精。
- The two methods for the diagnosis of fecal lactose have a same value. 结论:两种检测方法对乳糖吸收不良的诊断及治疗同样有一定的价值。
- Irritable bowel syndrome: is the search for lactose intolerance justified? 乳糖不耐受的研究是正确的吗?
- Imedeen Classic does not contain lactose, gluten, added sugar or gelatine. 伊美婷产品的添加剂是什么？
- OTHER INGREDIENTS: Lactose, Maltodextrin, Starch, Magnesium Stearate, Gelatin. 其他成份：乳糖、麦芽糊精、淀粉、硬脂酸镁、凝胶。
- She's lactose intolerant and suffers the most agonising trapped wind. 她是乳糖不耐症患者所以有时会恼人地止不住地放屁。
- There are three main types of vegetarians; Lacto Ovo vegetarian, Lacto vegetarian, and Vegans. 这里有三类素食主义者；奶蛋素食者、乳素食者和严格的素食主义者。
- Lacto vegetarians. Avoid red meat, fish, poultry, and eggs. Choose milk, milk products, and plant-based foods. 乳蛋奶素食者。避免红肉，鱼和家禽。选择鸡蛋，牛奶和植物类食物。
- The major constituent of milk is water (about 87.5%) with the remainder comprising mainly fat, protein and lactose. 乳中大部分是水;约占87.;5%25
- The calibration models of moisture, protein, fat, lactose, and sucrose for CHMP are established with MLR. 使用多元线性回归法分别建立了近红外检测的儿童高钙奶粉水分、蛋白、脂肪、乳糖和蔗糖的快速测定模型。
- As the freeze-drying lacto bacillus starter has extensive application, therefore, this craft has some reference value for all practical purposes. 由于乳酸菌冻乾发酵剂有著广泛应用，因此，本工艺在实际上有一定的参考价值。
- Some premature babies have a temporary form of lactose intolerance because their bodies are not yet producing lactase. 一些早产的宝宝会暂时的有乳糖不耐受症状是因为他们体内还未开始分泌乳糖分解酶。
- Lacto vegetarians eat only plant foods and dairy products. They do not eat eggs or meat. Eggs are considered potential animals. 2乳素食者只吃一些植物食品和乳制品。他们不吃蛋和肉。他们认为蛋是一种潜在动物。
- This article introduces the boiling of milk,the acidity of raw milk,unusual milk,homogen's process and microorganism's influence on lacto protein. 阐述了牛乳的加热、原料乳的酸度、异常乳、均质处理及微生物对乳蛋白质的影响。
