1) Oxytropis coerulea
蓝花棘豆
1.
A study on the diversity of the Oxytropis coerulea community of mount Wutai in Shanxi province;
山西五台山蓝花棘豆群落的多样性研究
2) Oxytropis coerulea community
蓝花棘豆群落
1.
Interspecific association and correlation of dominant species in Oxytropis coerulea community in Wutai Mountains;
五台山蓝花棘豆群落优势种群的种间关系分析
3) Oxytropis coerulea meadow
蓝花棘豆草甸
1.
Using Shannon-Wiener,Pielou,Margalef,Wilson and Sorenson indices,the changes of α and β divesity in Oxytropis coerulea meadow along altitude gradient in Wutai Mountais were studied.
分别对蓝花棘豆草甸的α和β多样性沿海拔梯度的变化进行了研究,其中α多样性的测度使用Shannon-w iener、p ie lou和M arga lef指数,β多样性的测度使用W ilson和Sorenson指数。
4) Oxytropis ochrocephala
黄花棘豆
1.
The preliminary research on Oxytropis ochrocephala rust in alpine meadow around Qinghai lake;
青海环湖高寒草地黄花棘豆锈病的初步研究
2.
Effects of Oxytropis ochrocephala alkaloid on structure and function of rat yolk sac placenta in vitro;
黄花棘豆生物碱对体外大鼠卵黄囊胎盘结构及功能的影响
3.
An Investigation on Mountain Pasture′s Poisonous Plant-Oxytropis ochrocephala in Ningxia.;
宁夏山地草场毒草黄花棘豆及其防治途径
5) Oxytropis ochrocephala Bunge
黄花棘豆
1.
Experiment on Germination of Oxytropis ochrocephala Bunge;
提高玉树地区黄花棘豆种子发芽率试验研究
2.
The technology of extraction flavones from the Oxytropis Ochrocephala Bunge was studied and the optimum ultrasonic extraction conditions were obtained through the orthogonal experimental design.
对黄花棘豆黄酮的提取工艺进行探讨,通过正交试验得出超声波提取的最佳工艺条件。
3.
It has conducted the preliminary research to the rust disease of Oxytropis ochrocephala Bunge From 2005 to 2006, the main findings as follows: 1.
从2005年至2006年的两年时间里,对黄花棘豆锈病进行了初步的研究,主要研究结果如下: 1。
6) oxytropis glabra Dc
小花棘豆
1.
GC-MS analysis of chemical component of oxytropis glabra Dc extracted by oil;
GC—MS联用法测定小花棘豆精油的化学成分
2.
Culture and identification of endophytic fungi from Oxytropis glabra DC.
小花棘豆(Oxytropis glabra DC.)内生真菌的培养与鉴定
3.
The genetic diversity of Oxytropis glabra DC.
应用ISSR分子标记对内蒙古西部地区小花棘豆(Oxytropis glabra DC。
补充资料：五彩波丝花蓝
五彩波丝花蓝
配料： 面粉500克、洗沙200克、 猪脂300克、精炼油2000克(耗 50克)、清水450克。
特色： 色泽金黄、外酥内香、甜润适口，冷热食皆可。配甜羹汤尤佳
菜系： other
操作： 1.洗沙分别搓成圆馅。2.面粉过细入锅中开水烫至全熟，起锅晾冷；3.将冷却的烫面团分数加入带冻的猪脂，用手搓均匀成团；
4.炸油烧至200度左右，逐个投入包馅的烫面坯，边包边炸，炸至起网 状，色金黄即起锅；5.将炸好冷却的波丝坯分别点缀美化成象形花蓝。
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