1) Merlot
[英]['mɜ:ləʊ] [美][mɝ'lo]
梅鹿辄
1.
Determination of Anthocyanin in Merlot Grape and in Pinot Noir Grape by HPLC;
HPLC法测定梅鹿辄和黑比诺葡萄中的花色素苷
2.
Analysis of the aroma compounds in Cabernet Sauvignon and Merlot red wine;
赤霞珠和梅鹿辄干红葡萄酒的香气分析
3.
The four winemaking varieties of Reisling, Chardonnay, Merlot and Cabernet Sauvignon which are belong to Vitis.
)酿酒葡萄品种雷司令(Riesling)、霞多丽(Chardonnay)、梅鹿辄(Merlot)、赤霞珠(Cabernet Sauvignon)为试材,在新疆玛纳斯产地气候条件下研究了葡萄果实品质及酿酒特性。
2) Merlot red wine
梅鹿辄红葡萄酒
1.
Gelatin, egg white, liquorice,celatom, pectinase and papain were used to clarify Merlot red wine in this study.
用明胶、蛋清、甘草、硅藻土、果胶酶、木瓜蛋白酶等对梅鹿辄红葡萄酒进行澄清。
3) female deer for Cervus nippon Temminck
梅花鹿母鹿
5) NORTHEAST SIKA DEER VELVET
梅花鹿茸
1.
COMPARATIVE ANALYSIS OF CONTENTS OF TAURINE IN DIFFERENT PART OF NORTHEAST SIKA DEER VELVET;
东北梅花鹿茸不同部位牛磺酸含量的比较分析
2.
In this study, hydrolysis amino acid contents of northeast sika deer velvet wax slices,powder slices,blood slices and bone slices were determined.
对 10支东北梅花鹿茸作了不同部位水解氨基酸含量的比较分析 ,结果表明 ,水解氨基酸含量在东北梅花鹿茸腊片、粉片、血片和骨片各部位之间差异极显著 (P <0 0 1)。
3.
In this study, total phospolipid contents of northeast sika deer velvet wax slices,powder slices,blood slices and bone slices were determined.
选用 10支东北梅花鹿茸作了不同部位总磷脂含量的比较分析。
6) Spotted deer
梅花鹿
1.
Association analysis between SNPs of the growth hormone gene and antler production in spotted deer;
梅花鹿生长激素基因单核苷酸多态与产茸量性状的相关性
2.
The 18 spotted deers were studied,and they had been reported about antler production.
作者以18只均配有产茸记录的梅花鹿为试验对象,将其按产茸量分为高、低两组,提取每组单个个体血样的DNA后,对该DNA模板进行PCR扩增。
3.
The sequences of Activin gene β-A subunit mature peptides have been successfully amplified from Forest musk deer (Moschus berezovskii), Alpine musk deer (Moschus chrysogaster) and Spotted deer (Cervus nippon) genomic DNA by polymerase chain reaction (PCR) with a pair of degenerate primers.
本文参考已克隆的其它物种的活化素基因 βA 亚基成熟肽序列 ,设计一对简并引物 ,通过PCR方法从林麝 (Moschusberezovskii)、马麝 (Moschuschrysogaster)和梅花鹿 (Cervusnippon)的基因组DNA中直接扩增目的基因片段。
补充资料：鹿胆
【通用名称】
鹿胆
【其他名称】
鹿胆 (《纲目》)
【来源】
为鹿科动物梅花鹿或马鹿肝管末端的膨大部分。动物形态详"鹿茸"条。
【性味】
《纲目》："苦，寒，无毒。"
【功用主治】
《纲目》："消散肿毒。"
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