The relationship between bond valence and bond covalency has been investigated by a semiempirical method.

一种半经验方法研究了固体材料中键电荷与键共性的关系。

The immobilization methods including absorption,covalent bonding, and combination of above two methods) and classification of inulinase were introduced.

介绍了酶固定化（包括吸附法、共法以及吸附法与共法结合使方法）及菊粉酶的种类。

The chemical modification methods of food proteins are summarized,including acylation,deamidation,phosphorylation,glycosylation,covalent cross-linking effect etc.

综述了化作、去胺作、磷酸化作、糖基化作、共交联作等食品蛋白质的化学改性技术及方法。

A method to calculate new valence electronegativity and the ionicity of chemical bond of the transition metal elements is also presented here.

提出了计算过渡元态共半径的公式;提出了计算过渡元态电负性和化学键的离子性的方法。

The most commonly used method for the covalent binding of biomolecules onto 1-D nanostructures is through the diimide-activated amidation of carboxylic acid terminated nanostructures.

最常的方法是通过端羧酸基纳米结构的二亚胺活化氨基化合物来进行生物分子与1-D纳米结构的共结合。

The relationship between bond valence and bond covalency has been investigated by a semiempirical method.

用一种半经验方法固体材料中键电荷与键共价性的关系。

The immobilization methods including absorption,covalent bonding, and combination of above two methods) and classification of inulinase were introduced.

介绍酶固定化（包括吸附法、共价法以及吸附法与共价法结合使用方法）及菊粉酶的种类。

The chemical modification methods of food proteins are summarized,including acylation,deamidation,phosphorylation,glycosylation,covalent cross-linking effect etc.

综述化作用、去胺作用、磷酸化作用、糖基化作用、共价交联作用等食品蛋白质的化学改性技术及方法。

A method to calculate new valence electronegativity and the ionicity of chemical bond of the transition metal elements is also presented here.

出计算过渡元素价态共价半径的;出计算过渡元素新价态电负性和化学键的离子性的方法。

The most commonly used method for the covalent binding of biomolecules onto 1-D nanostructures is through the diimide-activated amidation of carboxylic acid terminated nanostructures.

最常用的方法是通过端羧酸基纳米结构的二亚胺活化氨基化合物来进行生物分子与1-D纳米结构的共价结合。

The relationship between bond valence and bond covalency has been investigated by a semiempirical method.

用一种半经验方法研究了固体材料中键荷与键共价的关系。

The immobilization methods including absorption,covalent bonding, and combination of above two methods) and classification of inulinase were introduced.

介绍了酶固定化（包括吸附法、共价法以及吸附法与共价法结合使用方法）及菊粉酶的种类。

The chemical modification methods of food proteins are summarized,including acylation,deamidation,phosphorylation,glycosylation,covalent cross-linking effect etc.

综述了化作用、去胺作用、磷酸化作用、糖基化作用、共价交联作用等食品蛋白质的化学改技术及方法。

A method to calculate new valence electronegativity and the ionicity of chemical bond of the transition metal elements is also presented here.

提出了计算过渡元素价态共价半径的公式;提出了计算过渡元素新价态和化学键的离子的方法。

The most commonly used method for the covalent binding of biomolecules onto 1-D nanostructures is through the diimide-activated amidation of carboxylic acid terminated nanostructures.

最常用的方法是通过端羧酸基纳米结构的二亚胺活化氨基化合物来进行生物分子与1-D纳米结构的共价结合。

The relationship between bond valence and bond covalency has been investigated by a semiempirical method.

用一验方法研究了固体材料中键电荷与键共价性的关系。

The immobilization methods including absorption,covalent bonding, and combination of above two methods) and classification of inulinase were introduced.

介绍了酶固定化（包括吸附法、共价法以及吸附法与共价法结合使用方法）及菊粉酶的类。

The chemical modification methods of food proteins are summarized,including acylation,deamidation,phosphorylation,glycosylation,covalent cross-linking effect etc.

综述了化作用、去胺作用、磷酸化作用、糖基化作用、共价交联作用等食品蛋白质的化学改性技术及方法。

A method to calculate new valence electronegativity and the ionicity of chemical bond of the transition metal elements is also presented here.

提出了计元素价态共价径的公式;提出了计元素新价态电负性和化学键的离子性的方法。

The most commonly used method for the covalent binding of biomolecules onto 1-D nanostructures is through the diimide-activated amidation of carboxylic acid terminated nanostructures.

最常用的方法是通端羧酸基纳米结构的二亚胺活化氨基化合物来进行生物分子与1-D纳米结构的共价结合。

The relationship between bond valence and bond covalency has been investigated by a semiempirical method.

用一种半经验方法研究了固体材料中键电荷与键共性的关系。

The immobilization methods including absorption,covalent bonding, and combination of above two methods) and classification of inulinase were introduced.

介绍了酶固定化（包括吸附法、共法及吸附法与共法结合使用方法）及菊粉酶的种类。

The chemical modification methods of food proteins are summarized,including acylation,deamidation,phosphorylation,glycosylation,covalent cross-linking effect etc.

综述了化作用、去胺作用、磷酸化作用、糖基化作用、共交联作用蛋白质的化学改性技术及方法。

A method to calculate new valence electronegativity and the ionicity of chemical bond of the transition metal elements is also presented here.

提出了计算过渡元素态共半径的公式;提出了计算过渡元素新态电负性和化学键的离子性的方法。

The most commonly used method for the covalent binding of biomolecules onto 1-D nanostructures is through the diimide-activated amidation of carboxylic acid terminated nanostructures.

最常用的方法是通过端羧酸基纳米结构的二亚胺活化氨基化合物来进行生物分子与1-D纳米结构的共结合。

The relationship between bond valence and bond covalency has been investigated by a semiempirical method.

一种半经验方法研究了固体材料中键电荷与键共价性关系。

The immobilization methods including absorption,covalent bonding, and combination of above two methods) and classification of inulinase were introduced.

介绍了固定化（包括吸附法、共价法以及吸附法与共价法结合使方法）及菊种类。

The chemical modification methods of food proteins are summarized,including acylation,deamidation,phosphorylation,glycosylation,covalent cross-linking effect etc.

综述了化、去、磷酸化、糖基化、共价交联等食品蛋白质化学改性技术及方法。

A method to calculate new valence electronegativity and the ionicity of chemical bond of the transition metal elements is also presented here.

提出了计算过渡元素价态共价半径公式;提出了计算过渡元素新价态电负性和化学键离子性方法。

The most commonly used method for the covalent binding of biomolecules onto 1-D nanostructures is through the diimide-activated amidation of carboxylic acid terminated nanostructures.

最常方法是通过端羧酸基纳米结构二亚活化氨基化合物来进行生物分子与1-D纳米结构共价结合。

The relationship between bond valence and bond covalency has been investigated by a semiempirical method.

用一种半经验方法固体材料中键电荷与键共价性的关系。

The immobilization methods including absorption,covalent bonding, and combination of above two methods) and classification of inulinase were introduced.

介绍酶固定化（包括吸附法、共价法以及吸附法与共价法结合使用方法）及菊粉酶的种类。

The chemical modification methods of food proteins are summarized,including acylation,deamidation,phosphorylation,glycosylation,covalent cross-linking effect etc.

综述化作用、去胺作用、磷酸化作用、糖基化作用、共价交联作用等食品蛋白质的化学改性技术及方法。

A method to calculate new valence electronegativity and the ionicity of chemical bond of the transition metal elements is also presented here.

出计算过渡元素价态共价半径的;出计算过渡元素新价态电负性和化学键的离子性的方法。

The most commonly used method for the covalent binding of biomolecules onto 1-D nanostructures is through the diimide-activated amidation of carboxylic acid terminated nanostructures.

最常用的方法是通过端羧酸基纳米结构的二亚胺活化氨基化合物来进行生物分子与1-D纳米结构的共价结合。

The relationship between bond valence and bond covalency has been investigated by a semiempirical method.

用一种半经验方法研究了固体材料中电荷与性的关系。

The immobilization methods including absorption,covalent bonding, and combination of above two methods) and classification of inulinase were introduced.

介绍了酶固定化（包括吸附法、法以及吸附法与法结合使用方法）及菊粉酶的种类。

The chemical modification methods of food proteins are summarized,including acylation,deamidation,phosphorylation,glycosylation,covalent cross-linking effect etc.

综述了化作用、去胺作用、磷酸化作用、糖基化作用、交联作用等食品蛋白质的化学改性技术及方法。

A method to calculate new valence electronegativity and the ionicity of chemical bond of the transition metal elements is also presented here.

提出了计元素态半径的公式;提出了计元素新态电负性和化学的离子性的方法。

The most commonly used method for the covalent binding of biomolecules onto 1-D nanostructures is through the diimide-activated amidation of carboxylic acid terminated nanostructures.

最常用的方法是通端羧酸基纳米结构的二亚胺活化氨基化合物来进行生物分子与1-D纳米结构的结合。

The relationship between bond valence and bond covalency has been investigated by a semiempirical method.

一种半经验方法研究了固体材料中键电荷与键共价性的关系。

The immobilization methods including absorption,covalent bonding, and combination of above two methods) and classification of inulinase were introduced.

介绍了酶固定化（包括吸附法、共价法以及吸附法与共价法结方法）及菊粉酶的种类。

The chemical modification methods of food proteins are summarized,including acylation,deamidation,phosphorylation,glycosylation,covalent cross-linking effect etc.

综述了化作、去胺作、磷酸化作、化作、共价交联作等食品蛋白质的化学改性技术及方法。

A method to calculate new valence electronegativity and the ionicity of chemical bond of the transition metal elements is also presented here.

提出了计算过渡元素价态共价半径的公式;提出了计算过渡元素新价态电负性和化学键的离子性的方法。

The most commonly used method for the covalent binding of biomolecules onto 1-D nanostructures is through the diimide-activated amidation of carboxylic acid terminated nanostructures.

最常的方法是通过端羧酸纳米结构的二亚胺活化氨化物来进行生物分子与1-D纳米结构的共价结。