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1)  full powder of Pteridium aquilinum
蕨菜全粉
2)  Pteridium aquilinum
蕨菜
1.
Study on the Technologic Conditions of Purifying Total Pteridium aquilinum Flavonoids by AB-8 Macro-resin Absorption;
大孔树脂柱层析法纯化蕨菜总黄酮的工艺条件研究
2.
Pre-treatment technology of pteridium aquilinum before quick freezing;
蕨菜速冻前预处理工艺的实验研究
3.
Effects of freezing process on quality of pteridium aquilinum and the change of enzymatic activity;
速冻对蕨菜品质的影响及酶活性变化的试验研究
3)  fern [英][fɜ:n]  [美][fɝn]
蕨菜
1.
Study on technique of processing fern packaged with soft materials;
软包装蕨菜的生产工艺研究
2.
Determination of Copper and zinc in schisandra、arimillaria mellea and fern By Flame Atomic Absorption Spectrophotometry;
火焰原子吸收光谱法测定五味子、榛蘑、蕨菜中的铜和锌
3.
γ-aminobutyric acid in fern leaves and stems was extracted by leaking, isolated by column chromatography and guantitatively dctermined by dual wavelength thin layer scanning method.
用渗漉法对蕨菜叶、茎中的γ-氨基丁酸进行了提取,并用柱层析法对提取物进行了分离。
4)  Pteridium aquilinum var. latiusculum
蕨菜
1.
Extract rough flavonoid from pteridium aquilinum var.
用 70 %乙醇提取蕨菜黄酮类化合物 ,得到粗黄酮 ,经聚酰胺纯化 ,得到精制黄酮。
2.
Using tender Pteridium aquilinum var.
以鲜嫩蕨菜为原料,研究了蕨菜护色技术及其罐头的加工工艺。
5)  Pteridium aquilinum var.Latiusculum
蕨菜
1.
Analysis and Contrast on the Nutrition Components among Wild and Cultivated Pteridium aquilinum var.latiusculum and Common Vegetables;
栽培蕨菜与野生蕨菜和常见栽培蔬菜营养成分的对比分析
2.
Kinetic Property of Polyphenol Oxidase (PPO) in Pteridium aquilinum var.latiusculum;
蕨菜多酚氧化酶的酶学性质
3.
The present paper Preliminarily studied the influence of pH and Ca~(2+) on the flavonoids accumulation in harvested Pteridium aquilinum var.
初步研究了pH和Ca2+对采摘后蕨菜中类黄酮积累的影响。
6)  fiddlehead [英]['fidəlhed]  [美]['fɪdəlhɛd]
蕨菜
1.
Analysis on natritional element of fiddlehead;
信阳地区蕨菜的营养成分分析
2.
Finally, vacuum freeze-drying method was applied to freezing-dry fiddleheads.
最后,采用真空冷冻干燥技术进行冷冻干燥蕨菜加工的技术研究。
3.
According to the theory of vegetation succession,species diversity and population of fiddlehead could be restored in three years by artificial ways of cutting off shrubs and sowing buckwheat in the pine-popular mixed natural forest on Lingkong Mountain of Taiyue,which also benefits growth of arbor trees.
根据植物演替理论,在太岳林区灵空山天然松杨混交林内,采取割灌+撒播荞麦人工促进技术,可使蕨菜3年内恢复种群群落,并可加快主要乔木树种高生长。
补充资料:蕨菜汤

蕨菜汤

[原料/调料]

蕨菜300g﹐猪肉200g﹐葱1棵﹐蒜3块﹐胡椒粉1/4小勺﹐白面3大勺﹐清酱2大勺

[制作流程]

(1)蕨菜煮后泡在水里把硬的部份除去后再把它切碎。

(2)把葱和蒜切碎。

(3)水开时放猪肉﹐煮烂以后切碎﹐并与蕨菜混在一起﹐放葱﹑蒜﹑胡椒粉调味。

(4)在煮猪肉的汤里放材料再煮。煮一会儿在3大勺面粉中冲1/2杯水再煮。

(5)汤稠时放酱油调味。

说明:补充资料仅用于学习参考,请勿用于其它任何用途。
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