1) fresh-cut chufa
鲜切荸荠
1.
Preparation of fresh-cut chufa compound preservatives;
鲜切荸荠复合保鲜剂的研制
2.
25% Zn(Ac) 2+1% SDA) of fresh-cut chufa was studied by the microbial control experiment and color combinations orthogonal for quality preservation,use the preservative treatment and in 6±0.
以鲜切荸荠为试材,通过微生物控制和组合护色进行品质保持研究,最终研制出鲜切荸荠复合保鲜剂配方(0。
3.
The best combination of browning inhibition selected for fresh-cut chufa was 0.
贮藏期间定期检测鲜切荸荠的褐变度(BD值)、总酚含量(TP)、多酚氧化酶(PPO)和苯丙氨酸转氨酶(PAL)的活性。
2) Fresh-cut CWC
鲜切茡荠
3) chufa
[英]['tʃu:fə] [美]['tʃufə]
荸荠
1.
Health function and processing of chufa;
荸荠的保健功能及加工利用
2.
Making compounded health drinks from carrot, chufa and arrowroot;
胡萝卜、荸荠、粉葛复合保健饮料的研制
4) Chinese water chestnut
荸荠
1.
Texture changes of Chinese water chestnut(Eleocharis dulcis) during canning and the relationship between texture and starch properties;
罐制过程中荸荠质构变化及其与淀粉特性的关系
2.
Study on extraction of insoluble dietary fiber from Chinese water chestnut pericarp;
荸荠果皮不溶性膳食纤维提取工艺的研究
3.
Biological characteristics of pathogen of Chinese water chestnut wilt and prevention and control by fungicides;
荸荠枯萎病菌生物学特性及药剂防治研究
5) water chestnut
荸荠
1.
Research and development of water chestnut;
荸荠系列产品的研制开发
2.
Study on extraction of dietary fiber from water chestnut pericarp by zymochemistry method
荸荠皮膳食纤维酶化学法提取工艺研究
3.
Comparison of different methods for extracting flavonoids from water chestnut
荸荠总黄酮不同提取方法的比较研究
6) Eleocharis tuberosa
荸荠
1.
Study on bulbs production of Eleocharis tuberosa in vitro;
荸荠试管结球茎的试验研究
2.
Indentification of Pathogenic Fung of Eleocharis tuberosa Fusarium Wilt in Jinzhou;
荆州荸荠枯萎病病原菌鉴定
补充资料：香菇炒荸荠
香菇炒荸荠
原料: 原 料：
水发香菇150克，荸荠250克，植物油，素鲜汤，精盐，白糖，生姜末，湿淀粉，黄酒，麻油，味精各适量。
制法: （1）香菇洗干净，去蒂，挤干水，荸荠洗净后削去皮，切成片。
（2）炒锅上旺火，放油烧热，下生姜末，香菇煸香，放入荸荠片，烹入黄酒，倒入素鲜汤烧沸，加精盐，酱油，白糖，味精烧入味，用湿淀粉勾芡，淋上麻油，出锅装盘。
特点: 清淡爽口，清热生津，化痰消积，健脾养胃。
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