1) vinasse fish
醉鱼
1.
Optimization of curing condition in production of flavor vinasse fish;
风味醉鱼生产过程中腌制条件的优化研究
2) liquor preserved dried fish
醉鱼干
1.
The traditional processing technique of Shaoxing liquor preserved dried fish;
绍兴传统醉鱼干的加工工艺
3) Buddleja lindleyana
醉鱼草
1.
Activity Study of Buddleja lindleyana Extracts on Killing Acraca issorie;
醉鱼草提取液杀苎麻黄蛱蝶活性的研究
4) Buddleja
醉鱼草属
1.
Karyotype of Four Species in Buddleja (Loganiaceae);
醉鱼草属四个种的核型分析
5) nicoline
醉鱼碱
6) Buddleja paniculata
喉药醉鱼草
1.
Buddleja paniculata was extracted with water, ethanol, acetone and chloroform to get water extracting yellow pigment (WYP), ethanol extracting yellow pigment (EYP), acetone extracting yellow pigment (AYP) and chloroform extracting yellow pigment (CYP), respectively.
采用水、乙醇、丙酮、氯仿4种溶剂提取了喉药醉鱼草中的黄色素,分别得到水提黄色素(WYP)、乙醇提黄色素(EYP)、丙酮提黄色素(AYP)和氯仿提黄色素(CYP)。
补充资料：醉鱼
1.一种捕鱼方法，使鱼中毒假死而后复活。 2.用酒浸渍制作的鱼。
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