1) Pakchoi seedlings
鸡毛菜(小白菜)
2) Pterocladia tenuis Okam
鸡毛菜
1.
Studies on Isolated Culture of the Fragments of Pterocladia tenuis Okam;
鸡毛菜切段离体培养的研究
3) Chinese cabbage in chicken gravy
鸡油白菜
4) Braised Green Vegetable in Broth
上汤鸡毛菜
5) pakchoi
['pɑ:k'tʃɔi]
小白菜
1.
Effect of Cadmium on the Redox System of Root Plasma Membrane in Pakchoi;
镉对小白菜根细胞质膜氧化还原系统的影响
2.
Influence of Cd on the Activity of Peroxidase,Polyphenol oxidase and Superoxide dismutase in Pakchoi;
镉胁迫对小白菜POD、PPO和SOD活性的影响
3.
Influence of partial replacement of nitrate by amino acids on nitrate accumulation of pakchoi (Brassica chinensis L.);
氨基酸部分取代硝态氮对小白菜硝酸盐累积的影响
6) Brassica chinensis
小白菜
1.
Effects of Cadmium on the Growth and Nitrogen Metabolism in Brassica chinensis;
Cd对小白菜生长及氮素代谢的影响研究
2.
Effects of Different Cadmium Levels on the Antioxidative Enzymes Activities of Leaf in Brassica chinensis;
不同Cd水平对小白菜叶片抗氧化酶系统的影响
3.
Differential accumulation of cadmium,lead and arsenic among 13 cabbage(Brassica chinensis) genotypes in hydroponics culture;
13种小白菜基因型对Cd、Pb、A s累积特性比较
补充资料：蒜茸鸡毛菜
蒜茸鸡毛菜
蒜茸鸡毛菜
主料：鸡毛菜
辅料：大蒜、西红柿
调料：盐、鸡精、白糖、生抽、食用油
做法：
1、 将鸡毛菜洗净，大蒜洗净剁成茸，西红柿洗净切片围好盘边待用；
2、 坐锅点火放油，待油7—8成热时，放入蒜茸煸出香味，倒入鸡毛菜翻炒，加入盐、白糖、生抽、鸡精即可。
特点：蒜香、嫩脆口感好。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。