The surface - active components of the culture broth were mainly glycolipids and monoglyceride.

发酵液中表面活性物质主要是糖脂化合物及甘油单脂.

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This also explains the Glycoconjugate ( Glycoproteins, Proteoglycans, Glycolipids ) Sugar chain of covalent connectivity combination.

这也解释共轭醣 ( 醣蛋白 、 蛋白多醣、醣脂类 ) 醣链上共价性连接结合方式.

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Glycolipids ( glycosyldiacylglycerols ) are diacylglycerols with a sugar attached to the unesterified hydroxyl group.

糖酯类物质是由甘油二酯和糖结合未酯化的羟基形成的.

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