資料來源 : pyDict

蛋黃素

資料來源 : Webster's Revised Unabridged Dictionary (1913)

Vitellin \Vi*tel"lin\, n. [See {Vitellus}.] (Physiol. Chem.)
   An albuminous body, belonging to the class of globulins,
   obtained from yolk of egg, of which it is the chief proteid
   constituent, and from the seeds of many plants. From the
   latter it can be separated in crystalline form.