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汉语拼音：

纳豆，起源于中国古代，自秦汉（公元前221年-公元220年）以来开始制作，由黄豆通过纳豆菌（枯草杆菌）发酵制成豆制品，具有黏性，气味较臭，味道微甜，不仅保有黄豆的营养价值、富含维生素K2、提高蛋白质的消化吸收率，更重要的是发酵过程产生了多种生理活性物质，具有溶解体内纤维蛋白及其他调节生理机能的保健作用。

• One should just be able to play a perfect game.

  打纳豆,要是回球深一点,纳豆回球会很吃力.

• The proper technology in purification a key in development nattokinase production.

  良好的分离纯化技术是开发纳豆激酶保健品的关键.

• You also had 19 breakpoints. That was happening on Nadal's serve.

  在纳豆的发球局你还有19个破发点.

• Purpose Molecular cloning and expression of pro nattokinase gene with E.

  目的构建纳豆激酶原基因克隆,实现其在大肠杆菌中的表达.

• Natto started from the lobster sauce of China.

  纳豆初始于中国的豆豉.

• Natto stems from China and is like the fermented bean and strange taste bean of China.

  纳豆源于中国,类似中国的发酵豆、怪味豆.

• Objective : To investigate preparation and sustained release behaviors of the nattokinase sustained - release tablets.

  目的: 制备纳豆激酶缓释片并研究其体外释药影响因素.

• Nattokinase is stem from traditional Japanese food of natto and have strong power in dissolve thrombus.

  纳豆激酶来源于传统食品纳豆中,有很强的溶血栓能力.

• Methods: An agar - fibrin plate assay was compared with plate and agarose - fibrin plate to determine NK activity.

  方法: 建立琼脂粉 - 纤维蛋白平板法测定纳豆激酶的活性,并对本法与纤维蛋白平板法、琼脂糖.