1) Asparagus officinalis Linn
芦笋果实
1.
Determination of Microelements in Fruit of Asparagus officinalis Linn by FAAS;
FAAS法测定芦笋果实中的微量元素
2) asparagus
[英][ə'spærəɡəs] [美][ə'spærəgəs]
芦笋
1.
Development of nutritional asparagus vinegar;
营养型芦笋醋饮料的研制
2.
Optimization of Processing Technology and Ingredients of Asparagus Compounded Juice;
芦笋复合汁的加工工艺和配方的优化
3) Asparagus officinalis L
芦笋
1.
Free Amino Acid Extraction and Content Determination of Asparagus officinalis L.Stem and Leaves;
芦笋茎叶游离氨基酸的提取及含量测定
2.
Quantitative Analysis of Flavones(Rutin) in Asparagus officinalis L.by RP-HPLC;
RP-HPLC法测定芦笋中黄酮类化合物芦丁的含量
3.
Genetic diversity of Asparagus (Asparagus officinalis L.) Based on RAPD;
芦笋种质资源遗传多样性的RAPD分析
4) Asparagus officinalis
芦笋
1.
The analysis of the nutritional components of the flesh of Asparagus officinalis;
芦笋果肉营养成分的分析
2.
Study on Extraction and Purification of Polysaccharides from Stem and Leaves of Asparagus officinalis L.;
芦笋茎叶多糖的提取纯化研究
3.
The Change of Functional Components in Asparagus officinalis during Storage Period;
芦笋贮藏过程中功能成分的变化研究
5) yellow gourd fruit
黄皮葫芦果实
1.
Experiment on storage characters of yellow gourd fruit;
黄皮葫芦果实贮藏保鲜试验
6) green asparagus
绿芦笋
1.
Study on vacuum-dehydrating technics of green asparagus;
绿芦笋真空干燥工艺研究
2.
Studied on the Regulation Senescence of 6-BA Treatment on Green Asparagus during Three-stage Hypobaric Storage;
三阶段减压贮藏对6-BA处理调控绿芦笋衰老的研究
补充资料：葱油拌芦笋
菜 名： 葱油拌芦笋
主 料： 芦笋400克，麻油5克，精盐3克，味精2克，葱油15克，料酒5克，鸡汤750克。
做 法： 1、将芦笋洗净焯水过凉水，放入鸡汤煨5分钟捞出晾凉。2、将葱头放入热油中爆香，葱变黄时捞出，即成葱油。3、将芦笋加入葱油、麻油、盐、味精、料酒拌匀，装盘摆成形即成。
特 点： 葱香味浓、清新脆嫩。
药用价值： 消积化食，清热化痰
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