Conclusion: the chlorine dioxide content of the product increased with prolonging the activatingreaction time and increasing the reaction temperature.
结论，该产品二氧化氯含量随激活反应时间的延长和反应温度的升高而增加。
2
Since the cow-protein is the culprit activating the immune reaction, low-fat dairy products would cause at least as much harm as the full-fat versions.
由于牛奶蛋白是激活免疫反应的罪魁祸首，低脂奶制品造成的损害至少和全脂奶制品是等同的。
3
So how to inhibit complement from activating and interrupt amplification of cascade reaction may be direction of treatment of AP.