Inhibits also some other serine and cysteine proteases like bromelain, ficin and papain.

也制其他的丝氨酸和半胱氨酸蛋白酶，如菠萝蛋白酶、无花果蛋白酶和木瓜蛋白酶。

The shark meat was hydrolyzed with the enzyme hydrolytic technique in which subtilisin and papain were added simultaneously.

采用同时草杆菌中性蛋白酶与木瓜蛋白酶的改良酶解技术 ,对鲨鱼肉进行水解。

The enzymolysis effect of neutral protease, papain, pepsin, bromelin, flavourzyme and compound protease was studied respectively on the sleeve-fish protein.

探讨了中性蛋白酶、木瓜蛋白酶、胃蛋白酶、风味蛋白、酶菠萝蛋白酶以及复合蛋白酶对鱿鱼蛋白的酶解效果。

Inhibits also some other serine and cysteine proteases like bromelain, ficin and papain.

也制其他的丝氨酸和半胱氨酸蛋白，如菠萝蛋白、无花果蛋白和瓜蛋白。

The shark meat was hydrolyzed with the enzyme hydrolytic technique in which subtilisin and papain were added simultaneously.

采用同时添加枯草杆菌中性蛋白瓜蛋白的改良解技术 ,对鲨鱼肉进行水解。

The enzymolysis effect of neutral protease, papain, pepsin, bromelin, flavourzyme and compound protease was studied respectively on the sleeve-fish protein.

探讨了中性蛋白、瓜蛋白、胃蛋白、风味蛋白、菠萝蛋白以及复合蛋白对鱿鱼蛋白的解效果。

Inhibits also some other serine and cysteine proteases like bromelain, ficin and papain.

也制其他酸和半胱酸蛋白酶，如菠萝蛋白酶、无花果蛋白酶和木瓜蛋白酶。

The shark meat was hydrolyzed with the enzyme hydrolytic technique in which subtilisin and papain were added simultaneously.

采用同时添加枯草杆菌中性蛋白酶与木瓜蛋白酶改良酶解技术 ,对鲨鱼肉进行水解。

The enzymolysis effect of neutral protease, papain, pepsin, bromelin, flavourzyme and compound protease was studied respectively on the sleeve-fish protein.

探讨了中性蛋白酶、木瓜蛋白酶、胃蛋白酶、风味蛋白、酶菠萝蛋白酶以及复合蛋白酶对鱿鱼蛋白酶解效果。

Inhibits also some other serine and cysteine proteases like bromelain, ficin and papain.

也制其他的丝氨酸和半胱氨酸蛋白，如菠萝蛋白、无花果蛋白和蛋白。

The shark meat was hydrolyzed with the enzyme hydrolytic technique in which subtilisin and papain were added simultaneously.

采用同时添加枯草杆菌中性蛋白与蛋白的改良术 ,对鲨鱼肉进行水。

The enzymolysis effect of neutral protease, papain, pepsin, bromelin, flavourzyme and compound protease was studied respectively on the sleeve-fish protein.

探讨了中性蛋白、蛋白、胃蛋白、风味蛋白、菠萝蛋白以及复合蛋白对鱿鱼蛋白的效果。

Inhibits also some other serine and cysteine proteases like bromelain, ficin and papain.

也制其他的丝和半蛋白酶，如菠萝蛋白酶、无花果蛋白酶和木瓜蛋白酶。

The shark meat was hydrolyzed with the enzyme hydrolytic technique in which subtilisin and papain were added simultaneously.

采用同时添加枯草杆菌中性蛋白酶与木瓜蛋白酶的改良酶技术 ,对鲨鱼肉进行水。

The enzymolysis effect of neutral protease, papain, pepsin, bromelin, flavourzyme and compound protease was studied respectively on the sleeve-fish protein.

探讨了中性蛋白酶、木瓜蛋白酶、胃蛋白酶、风味蛋白、酶菠萝蛋白酶以及复合蛋白酶对鱿鱼蛋白的酶效果。

Inhibits also some other serine and cysteine proteases like bromelain, ficin and papain.

也制其他的丝氨酸氨酸蛋白酶，如菠萝蛋白酶、无花果蛋白酶木瓜蛋白酶。

The shark meat was hydrolyzed with the enzyme hydrolytic technique in which subtilisin and papain were added simultaneously.

采用同时添加枯草杆菌中性蛋白酶与木瓜蛋白酶的改良酶解技术 ,对鲨鱼肉进行水解。

The enzymolysis effect of neutral protease, papain, pepsin, bromelin, flavourzyme and compound protease was studied respectively on the sleeve-fish protein.

探讨了中性蛋白酶、木瓜蛋白酶、胃蛋白酶、风味蛋白、酶菠萝蛋白酶以及复合蛋白酶对鱿鱼蛋白的酶解效果。

Inhibits also some other serine and cysteine proteases like bromelain, ficin and papain.

也制其他的丝氨酸和半胱氨酸蛋白，如菠萝蛋白、无花果蛋白和瓜蛋白。

The shark meat was hydrolyzed with the enzyme hydrolytic technique in which subtilisin and papain were added simultaneously.

采用同时添加枯草杆菌中性蛋白瓜蛋白的改良解技术 ,对鲨鱼肉进行水解。

The enzymolysis effect of neutral protease, papain, pepsin, bromelin, flavourzyme and compound protease was studied respectively on the sleeve-fish protein.

探讨了中性蛋白、瓜蛋白、胃蛋白、风味蛋白、菠萝蛋白以及复合蛋白对鱿鱼蛋白的解效果。

Inhibits also some other serine and cysteine proteases like bromelain, ficin and papain.

也制其他的丝氨酸和半胱氨酸蛋白酶，蛋白酶、无花果蛋白酶和木瓜蛋白酶。

The shark meat was hydrolyzed with the enzyme hydrolytic technique in which subtilisin and papain were added simultaneously.

采用同时添加枯草杆菌中性蛋白酶与木瓜蛋白酶的改良酶解技术 ,对鲨鱼肉进行水解。

The enzymolysis effect of neutral protease, papain, pepsin, bromelin, flavourzyme and compound protease was studied respectively on the sleeve-fish protein.

探讨了中性蛋白酶、木瓜蛋白酶、胃蛋白酶、风味蛋白、酶蛋白酶以及复合蛋白酶对鱿鱼蛋白的酶解效果。

Inhibits also some other serine and cysteine proteases like bromelain, ficin and papain.

也制其他的丝氨酸和半胱氨酸蛋白酶，如菠萝蛋白酶、无花果蛋白酶和木瓜蛋白酶。

The shark meat was hydrolyzed with the enzyme hydrolytic technique in which subtilisin and papain were added simultaneously.

采用同时草杆菌中性蛋白酶与木瓜蛋白酶的改良酶解技术 ,对鲨鱼肉进行水解。

The enzymolysis effect of neutral protease, papain, pepsin, bromelin, flavourzyme and compound protease was studied respectively on the sleeve-fish protein.

探讨了中性蛋白酶、木瓜蛋白酶、胃蛋白酶、风味蛋白、酶菠萝蛋白酶以及复合蛋白酶对鱿鱼蛋白的酶解效果。