1) quality of sprout
嫩芽品质
2) tender bud
嫩芽
1.
Main nutritional ingredients of tender bud of Chinese prickly ash have been determined.
对花椒嫩芽主要营养成分进行了测定,结果表明,每千克花椒嫩芽干重中含蛋白质87。
2.
Taking the tender bud as the explant,four stages of tissue culture of B.
以野生柱穗醉鱼草的嫩芽为外植体,分诱导培养,茎芽增殖,继代培养,生根培养4个阶段进行其组培技术研究,结果表明:外植体消毒用0。
3) malt quality
麦芽品质
1.
Effect of kilning temperature on malt quality and enzyme activity;
焙焦温度对麦芽品质及酶活性影响
2.
The correlation between quality characteristics and the correlated malt quality was also discussed.
对１９８４～１９９２年的微型制麦分析结果以及气象因素、栽培措施对麦芽品质性状的影响进行了研究，讨论了品质性状间以及它们与麦芽品质的相关性。
3.
In this study,barley malts were processed by complete experiment,considering the eddects of initial languish temperature and kilning temperature on malt quality.
以甘啤4号大麦为实验材料,对麦芽干燥工艺过程的凋萎初始温度和焙焦温度,进行二因素三水平全面试验,通过分析测定麦芽关键品质指标,对啤酒大麦芽β-葡聚糖酶活与麦芽品质的关系进行了研究。
4) wort quality
麦芽汁品质
1.
Through the analysis of seeds quality of 12 wheat species, wort quality, and their correlativity, the relationship between seeds quality and wort quality was discussed.
对12个小麦品种进行籽粒品质、麦芽汁品质以及它们之间的相关性分析,得到籽粒品质与麦芽汁品质之间的相关关系。
6) aralia elata
刺嫩芽
1.
Chlorophyll Content Change during Processing Process of Aralia elata and Pteridum aquilinum var.Catiusculam;
刺嫩芽、蕨菜加工过程中叶绿素含量变化
2.
Aralia elata Acquisition Process in the PPO Activity of Research;
刺嫩芽采集加工过程中多酚氧化酶活性研究
3.
Influences of different factors on the enzyme activity of polyphenoloxidase in Aralia elata
刺嫩芽中多酚氧化酶活性的影响因素研究
补充资料：嫩芽爆鸡丁
嫩芽爆鸡丁
主料：鸡腿肉
辅料：豆腐干、玉米粒、青豆、、鸡蛋、酱瓜、绿茶、葱、姜、蒜
调料：盐、白糖、胡椒粉、醋、香油、生粉
烹制方法：
1、将鸡肉切成粒，加入盐、鸡蛋、生粉上浆，葱姜蒜切末，豆腐干、酱瓜切成丁，香菇切条；
2、坐锅点火倒油，下豆腐干煸炒，放入鸡肉炒至变色加入葱、姜、蒜，调味后将其它原料放入翻炒，淋香油，洒入泡好的茶出锅即可。
特点：滑嫩鲜香，清淡爽口。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。