1) Stiff lotus
僵藕
1.
WT5”,6BZ]The main storage nutritions changed in germinating stiff lotus were studied.
对僵藕萌发过程中还原糖、淀粉、可溶性蛋白质和含水量的动态变化进行了研究。
2.
The activity of some enzymes in stiff lotus leaves was studied.
对僵藕生长过程中各时期叶片过氧化物酶（ＰＯＤ） 、多酚氧化酶（ＰＰＯ） 、苯丙氨酸解氨酶（ＰＡＬ） 及超氧化物歧化酶（ＳＯＤ） 的活性进行了分析。
4) lotus root
莲藕
1.
Processing of lotus root yoghurt;
莲藕风味酸乳饮料的研制
2.
Study on the processing of bleaching and preventing of discoloration for boiled lotus root. .;
水煮莲藕漂白护色工艺研究
3.
The development of the compound drink mixed with lotus root and water chestnut;
莲藕马蹄复合饮料的研制
5) lotus sprout
藕鞭
1.
Controlling and its mechanism on the browning and softening of the lotus sprout;
藕鞭褐变与软化的控制及其机理的研究
6) lotus
[英]['ləʊtəs] [美]['lotəs]
莲藕
1.
The characteristics of polyphenol oxidase and control of browning in pear and lotus。;
梨(Pyrus pyrifolia Nakai)和莲藕(Nelumbo nucifera Gearte)组织中多酚氧化酶特性及褐变控制
2.
Genetic Diversity in Lotus (Nelumbo) Accessions Revealed by AFLP Technique;
应用AFLP技术检测莲藕遗传多样性的初步研究
3.
Preliminary Analysis of DNA Polymorphism in Lotus (Nelumbd) Accessions;
莲藕品种DNA多态性的初步研究
补充资料：白僵僵
1.形容脸色苍白呆板。
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