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1)  malania oleifera oil
蒜头果油
1.
Study on preparation of methyl 15-hydroxy-pentadecanate from malania oleifera oil;
蒜头果油制备15-羟基十五烷酸甲酯的研究
2.
Three kinds of synthesis process of dimethyl 1,15pentadecanedioate from malania oleifera oil were introduced and the absorption characteristic of reactant in the ozonidation reaction of these three kinds of synthesis process were compared.
研究了由蒜头果油制取1,15-十五碳二酸二甲酯的3种合成路线,比较了3种合成路线中臭氧化的吸收特征。
3.
Fatty acids in the Malania oleifera oil of Yunnan were esterified by sulfuric acid methanol and analyzed by GC MS.
对云南产蒜头果油用硫酸 甲醇法酯化 ,以气相色谱 质谱 计算机联用仪进行了分析。
2)  Malania Oleifera
蒜头果
1.
Comprehensive Utilization of the Fatty Acid Mixture in Malania Oleifera Preparation of Calcium Base Grease;
蒜头果中混合脂肪酸的综合开发利用——钙基润滑脂的制备
2.
Seedling raising experiments of Malania oleifera seeds;
蒜头果种子育苗试验初报
3.
Factors influencing endosperm callus culture of Malania oleifera;
影响蒜头果离体胚乳愈伤组织培养的几种因子
3)  Malana oleifera
蒜头果
1.
Bibliometric Analysis of Current Research Situation of Malana oleifera in China;
文献计量分析我国蒜头果的研究现状
2.
Optimization of Dynamic Extraction Technology of Malana Oleifera Chum Oil by Orthogonal Design;
正交实验法优选蒜头果油的动态提取工艺条件
3.
Study of the optimization extraction process of Malana oleifera Chum oil by ultrasonic assistant;
超声波辅助提取蒜头果果油的工艺研究
4)  Malania oeifera
蒜头果Malaniaoeifera
1.
The flowering characteristics and pollen dispersed of Malania oeifera were studied.
对蒜头果Malaniaoeifera的开花传粉习性、花粉活力、种子活力和幼苗生长特性等进行研究。
5)  Malania oleifera pericarp
蒜头果果皮
6)  Malanin
蒜头果蛋白
1.
Glycoprotein Property Identification and Neutral Sugar Content Determination of Malanin in Malania oleifera
蒜头果蛋白性质的鉴定及其中性糖含量的测定
2.
Acute Toxicity Test of Malanin
蒜头果蛋白的急性毒性试验
3.
A novel protein,designated as malanin,was isolated and purified from the seeds of Malania oleifera by homogenization,extraction with phosphate solution,followed by ammonium sulfate precipitation and hydrophobic interaction chromatography.
蒜头果蛋白(malanin)是通过粉碎、抽提、硫酸铵沉淀、疏水色谱层析等分离手段,从蒜头果种仁中分离、纯化出的一种新的植物蛋白。
补充资料:蒜头鸡

鸡半只(约300克)、姜5片,大蒜20料,盐1小匙。

制作:

1.鸡洗净,切块,姜去皮,切片,一起放入滚水中氽汤,捞出,沥干,大蒜去皮备用。

2.压力锅中放入鸡块,大蒜,姜片及10杯水,盖紧锅盖以大米煮开,改小火再煮10分钟,打开锅盖,加调味料调匀即可。

说明:补充资料仅用于学习参考,请勿用于其它任何用途。
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