“琼脂糖”造句
这些不稳定性促使
琼脂糖和
琼脂糖 -- 丙烯酰胺凝胶的发展.
These liabilities prompted development of agarose and agarose - acrylamide gels.
琼脂糖是一种天然的直链多糖.
Agarose is naturally linear polysaccharide.
方法: 淀粉 -
琼脂糖混合凝胶交叉电泳.
Methods: Cross electrophoresis of agarose - starch mixed gel was used in these experiments.