“curdlan”可以造什么句，curdlan造句

2、The gel strength of curdlan gum increases with heating temperature increasing.

4、In this paper, the research progress of acid hydrolysis, enzymatic hydrolysis, ultrasonic degradation and GPC fractionation of curdlan are reviewed.

3、The gel strength of low gel is weaker than the high one with the same concentration of curdlan gum.

1、The low-molecular-weight curdlan exhibit unique biological and pharmacological activities.