1) low valued laver
末水紫菜
2) purple ammania (Ammania coccinea
紫水苋菜
3) Laver
[英]['leivə] [美]['levɚ]
紫菜
1.
Determination of Eight Trace Element in Laver by Microwave Digestion-Flame Atomic Absorption Spectrometry;
微波消解-火焰原子吸收光谱法测定紫菜中八种微量元素
2.
Study on the determination of copper in the laver by flame atomic absorption spectrometry;
火焰原子吸收光谱法测定紫菜中铜的研究
3.
Study and Making on Packing Laver Pickle of Low Salt;
袋装低盐紫菜泡菜的研制
4) Porphyra
紫菜
1.
Determination of Microelements in Porphyra by AAS;
原子吸收光谱法测定紫菜中微量元素
2.
Industrial application of porphyra in China;
试谈我国紫菜资源的工业利用
3.
Study on the Process of Porphyra Compound Healthy Tea Beverage;
天然紫菜多糖复合保健茶饮料的制备工艺研究
5) Porphyra yezoensis
紫菜
1.
Protein removing method and condition optimization in the polysaccharide extraction from Porphyra yezoensis;
条斑紫菜多糖脱蛋白方法与条件优化
2.
Preparation and optimal hydrolysis conditions of oligosaccharide from laver (Porphyra yezoensis) were determined with hydrochloric acid in orthogonal experiments.
通过正交试验确定紫菜酸解的最佳条件为盐酸浓度0 05mol/L,水解时间120min,底物浓度3%,温度80℃,在此条件下低聚糖的提取率为11 30%。
3.
Porphyra yezoensis hydrous pyrolysis in closed system at different maturity stages were carried out,and their hydrogenation generation characteristics were compared with those of plankton and single cell alga.
针对多细胞宏观底栖藻紫菜在不同演化阶段的生烃特征开展了封闭体系加水热模拟实验,并与浮游藻和单细胞藻类生烃特点进行了对比。
6) Sautéed Preserved Vegetable with Minced Pork
肉末雪菜
补充资料：豆腐紫菜汤
菜 名： 豆腐紫菜汤
主 料： 豆腐1块，紫菜2块，番茄1个，大头菜1两（约40克），素上汤8杯，盐少许。
做 法： 1、各物洗净，紫菜切小片，番茄切角块，大头菜切条，豆腐切成四件。
2、锅中将素上汤煮沸，先加入豆腐、番茄和大头菜条翻煮片刻，后放下紫菜，以盐调味即成。
备 注： 1、豆腐可先用沸水略烫，再用冷水冲净，以去豆腥味。
2、紫菜放汤中一滚即成，切勿煮太久。
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