1) Artemisia selengensis
芦蒿
1.
Identification,Classification and Evaluation of 4 Varieties of Artemisia selengensis;
4种芦蒿的鉴定·分类与评价
2.
Characteristics of PPO from Freshcut Artemisia selengensis;
鲜切芦蒿PPO特性的研究
3.
The Characteristics of the POD from Fresh-cut Artemisia selengensis;
鲜切芦蒿过氧化物酶特性的研究
2) artemisia selengens
芦蒿
1.
This article separately withdraws activeness of artemisia selengens with the polar solvent, the chemical constituents were analysed by GC-MS method.
用极性溶剂提取干芦蒿的活性物质,并运用气相色谱-质谱联用法对芦蒿化学成分进行分析,同时用气相色谱面积归一化法测定各成分的相对百分含量。
3) Artemisia seleirgensis
芦蒿
1.
Effect of Additive Inhibitor on the Cd and Pb Uptake of Artemisia seleirgensis
外源添加抑制剂对芦蒿吸收Cd和Pb的影响
2.
Effects of Cadmium(Cd) on Lipid Peroxidation and 2 Protective Enzymes Activity of Artemisia seleirgensis
Cd污染对芦蒿膜脂过氧化和2种保护酶活性的影响
4) Fresh-cut Artemisia selengensis
鲜切芦蒿
1.
Changes of Chlorophyll,Cellulose and Their Enzymes in Fresh-cut Artemisia selengensis during Storage Period;
鲜切芦蒿贮藏过程中叶绿素、纤维素及相关酶的变化
5) Artemisia selengensis straw
芦蒿秸秆
6) Artemisia selengensis straw carbon
芦蒿秆炭
补充资料：臭干芦蒿
原料：
臭豆腐干100克 芦蒿500克 精盐、味精、色拉油各适量
制法：
1．芦蒿去叶，撕去老筋，洗净后切成3厘米长的段；臭豆腐干片成片后，切成细条。
2．炒锅上火，放入色拉油烧热，倒入芦蒿段、臭豆腐干，旺火快炒，调入精盐、味精，待炒至芦蒿断生时，起锅装盘即可。
特点：
芦蒿清香，臭豆腐干“臭”，“香”与“臭”相融，风味独特。
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