1) Suaeda sulsa
黄须菜
1.
Effects of Suaeda sulsa on the growth performance in broilers;
黄须菜对肉仔鸡生长性能的影响
2) Suaeda Sulsa seed
黄须菜籽
1.
Fatty acids of Suaeda Sulsa seed oil were quantitatively analyzed by gas chromatography.
黄须菜籽经有机溶剂抽提出油率为 38% ,气相色谱法测定脂肪酸的组成为 :w(棕榈酸 ) =6 。
3) Suaeda Sulsa seed oil
黄须菜籽油
1.
Fatty acids of Suaeda Sulsa seed oil were quantitatively analyzed by gas chromatography.
黄须菜籽油可以作为医疗保健、食品工业等的油源加以开发利
4) Gracilaria lamaneiformis
龙须菜
1.
The impact of yield of polysaccharides and antioxygenic property extracted with technical conditions from Gracilaria lamaneiformis;
提取工艺对龙须菜多糖得率及其抗氧化性能的影响
2.
Study on the technical conditions of polysaccharide from Gracilaria lamaneiformis by enzymatic extraction;
酶法提取龙须菜多糖工艺条件的研究
3.
Optimization of extraction technology of polysaccharide from Gracilaria lamaneiformis;
龙须菜多糖提取工艺优化
5) Gracilaria lemaneiformis
龙须菜
1.
Isolation, Purification and Characterization of Agar Polysaccharide from Gracilaria Lemaneiformis;
龙须菜琼胶多糖的提取、纯化与性能表征
2.
Response of Gracilaria lemaneiformis to Dimethyl Phthalate;
龙须菜对邻苯二甲酸二甲酯(DMP)毒性的响应
3.
Determination of Seven Trace Elements in Gracilaria Lemaneiformis by Atomic Absorption Spectrometry;
原子吸收光谱法测定龙须菜中7种微量元素含量
6) Xucai No.1
须菜1号
1.
Develoopment of a New Semi-leafless Sweet Pea, Xucai No.1 ;
半无叶型甜豌豆新品种须菜1号的选育
补充资料：辣炒黄须菜
辣炒黄须菜
原料: 原 料：
黄须菜500克，泡红辣椒5根，葱花，蒜茸各10克，精盐3克，味精2克，黄酒5克，素鲜汤30克，麻油5克，植物油20克。
制法: （1）黄须菜摘洗干净，放入沸水锅中焯一下，捞出用凉开水漂凉，取出沥水。
（2）泡红辣椒切成细末，炒锅上旺火，放油至五成热，下辣椒末炒出红油，放入葱花，蒜茸煸香，加入黄须菜，精盐，味精，黄酒，素鲜汤炒至入味，淋上麻油，装盘即成。
特点: 红亮碧绿，清脆鲜嫩，咸鲜辣香，清热开胃。
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