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1)  sweet potato leaves
红薯叶
1.
Studies on comprehensive utilization and deep processing techniques of sweet potato and sweet potato leaves;
红薯及红薯叶综合利用及深加工技术
2.
Study on extraction of flavonoids from sweet potato leaves and its antioxidant effect;
红薯叶黄酮类化合物提取及其抗氧化作用研究
3.
Tea and sweet potato leaves to extract as raw materials for the fermentation of lactic acid bacteria.
红薯叶和茶叶浸提液为原料,进行乳酸茵的发酵,通过一系列正交试验确定了最佳工艺参数,红薯叶:茶叶(1:1),糖度为20%,乳酸菌接入量为5%,发酵时间为48h。
2)  sweet potato leaf
红薯叶
1.
Research on compound beverage of sweet potato leaf and three-coloured amaranth;
红薯叶苋菜复合饮料的研究
2.
Study on compound beverage of sweet potato leaf and purslane;
红薯叶和马齿苋复合饮料的研究
3.
Wine development using sweet potato leaf and tea;
红薯叶茶酒的开发及酿造工艺
3)  sweet potato stem and leaf
红薯茎叶
1.
Bacteriostasis of flavonoids extractive of sweet potato stem and leaf;
红薯茎叶黄酮提取物抑菌活性的研究
2.
Anti-inflammation effect of extract from sweet potato stem and leaf (ESPSL) were studied in mice.
为了解红薯茎叶提取物抗炎作用和效果,以昆明种小鼠为对象,研究六种红薯茎叶提取物对二甲苯诱导小鼠耳肿胀、醋酸所致小鼠皮肤毛细血管通透性升高和棉球所致小鼠肉芽肿的影响。
3.
The paper studied the antioxidant activity of the extracts of sweet potato stem and leaf (SPSL) by using the assays of DPPH radical, reducing power, hydroxyl radical and lipid peroxidation of linoleic acid (LA) was studied in this paper.
本文主要研究红薯茎叶提取物的抗氧化活性。
4)  sweet potato stalk stem and leaf
红薯梗、茎、叶
1.
The antioxidant activation of extraction from sweet potato stalk stem and leaf was determined by DPPH methods.
用DPPH法分别测定了红薯梗、茎、叶提取物的抗氧化活性,用分光光度法测定了它们的总黄酮含量,并比较了两者的相关性。
5)  Pachyrhizus leaf
红薯叶饮料
6)  sweet potato fol. Flavone(FSP)
红薯叶黄酮
补充资料:红薯鸡蛋饭

大米、红薯250克、鸡蛋4只,素盐、素油各适量。先将大米一起放入锅内,加入适量的水烧沸后改用文火焖熟,再将鸡蛋打入锅内加入少许精盐,倒入热油锅内翻炒成块,后将焖好的红薯米饭拌均匀,即可食用。

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