1) Toona sinensis
香椿
1.
Collective Study on Content Changes of Nitrate,Nitrite and VC in Buds of Different Toona sinensis Provenances Species;
不同种源香椿芽硝酸盐、亚硝酸盐及VC含量变化的研究
2.
Extracting technology and antioxidant activity of bio-active components from the old leaves of Toona sinensis;
香椿老叶中活性物质提取及其抗氧化活性的研究
2) Chinese toon
香椿
1.
Study on salinized store and forming acid synamics model of Chinese Toon;
香椿盐渍贮藏及产酸动力学模型研究
3) Chinese toona
香椿
1.
Study on the frozen quality of Chinese toona by blanching and frozen storage time;
烫漂及冻藏时间对速冻香椿品质的影响
2.
Efects of the fresh-keeping agents on storage characteristic in Chinese toona;
不同保鲜剂对香椿采后贮藏特性的影响
4) Toona sinensis Roem
香椿
1.
Study on Processing Techniques of Soft-packed Instant Toona sinensis Roem;
软包装即食香椿加工工艺研究
2.
Study of Chemical Components in Volatile Oil from Toona sinensis Roem;
香椿挥发性化学成分的研究
5) Chinese mahogany
香椿
1.
The Effect of Plant Growth Regulator on the Growth of Chinese Mahogany (Toona Sinensis Roem);
植物生长调节剂对菜用香椿生长的影响
2.
This paper expounds the ecological and biological characteristics of Chinese mahogany and its breeding techniques, and introduces in detail the methods and processes of outdoor transplanting cultivation and sunlight greenhouse permanent planting cultivation of Chinese mahogany.
阐述了香椿的生态特性和生物学特性及繁育技术,详细介绍了香椿蔬菜露地移植栽培与日光温室定植栽培的方法与过程。
3.
Traditional seed collection and storage method of Chinese mahogany results in lower germination percentage, shorter storage period, and unfavorable effects to the production and management.
传统的采种方法与贮藏技术 ,导致香椿种子发芽率低、不耐贮藏 ,极大地影响了香椿的生产和经营。
6) pickled Chinese toon
腌制香椿
1.
Study on the decrease of nitrite content in the process of pickled Chinese toon sprouts;
降低腌制香椿中亚硝酸盐含量的研究
补充资料：香椿
【通用名称】
香椿
【其他名称】
【药物名称】
香椿
【别名】
椿芽树。
【科属】
栋科
【植物形态】
植物形态：落叶乔木，高达25米。树皮灰褐色，纵裂或狭长条裂。叶互生，偶数羽状复叶，长达60厘米，小叶8~22对，对生，披针形或长椭圆状披针形，长6~12厘米，宽2~4厘米，基部不对称，圆形或阔楔形，先端长尖，边缘具疏齿或近全缘。花白色，顶生下垂圆锥花序，长达50厘米，萼3裂，花瓣5片，雄蕊5枚，退化雄蕊5枚，子房上位，5室。蒴果长椭圆形，木质，种子扁平，有膜翅。 生态分布：产我国南北各省。 药用部分：根皮、树皮、叶、花、果供药用，4~5月采根皮、干皮或树皮，夏末秋初采花（果实），夏秋采叶。 用途：皮性味淡、温、无毒。能发表，透麻疹。治赤白泻痢，疗血崩及肠风下血等症。果实性味辛、苦、温，无毒。能祛风寒，治冷骨及风湿关节。用量：皮1~3钱，果2~3钱。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条