1) Fresh ginseng radix
新鲜人参根
2) fresh ginseng
鲜人参
1.
The production of red ginseng was simulated using the natural ginsenoside extracted from fresh ginseng to study the transformation mechanism of ginsenoside components.
从鲜人参中提取分离出天然皂苷 ,模拟红参加工工艺过程 ,探讨红参加工中天然皂苷成分转化过程 ,以揭示出皂苷成分转化机理。
3) fresh ginseng extract
鲜人参精
4) fresh iris rhizome
鸢尾新鲜根状茎
1.
It was preliminarily investigated that microbe make fresh iris rhizome producing aroma of irone by fermentation in this paper.
对影响鸢尾新鲜根状茎发酵生香的微生物进行了初步探讨。
5) ginseng hairy roots
人参发根
1.
The content of ginsenosides in ginseng hairy roots after 4 weeks culture basically reached the level of that in 3-year-old cultivated ginseng roots, and the content of single ginsenoside-Rb1 had an evident increase.
Mey)根外植体共培养,用直接接菌方法诱导出人参发根。
补充资料：人参鸡汤
人参鸡汤
人参鸡汤：韩国人对人参有莫名的爱恋与崇拜，相信这种宝药能治百病，而人参鸡汤是人参入菜最普遍且最受欢迎的一道主食。据行家解释，韩国的人参是一种凉补，可补充因流汗所失去的元气，充分消除疲劳，恢复体力。所以把人参塞在鸡肚里熬成汤，已成为韩国人生活的一部分。在韩国，多是放在砂锅里端上桌，剖开鸡肚，肚里煮熟的糯米就会流到汤里，那鸡汤，其实该说是浓稠的粥汤，有着蒜头、红枣、人参和鸡肉所炖出的香味，喝着温热的粥、吃着煮烂的鸡肉，真是人间美味，难怪在中国也这么的受欢迎。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。