1) Lettuce
[英]['letɪs] [美]['lɛtɪs]
莴苣
1.
Study on anti-brown treatments of MP lettuce;
鲜切莴苣护色处理的试验研究
2.
Effects of Salt Stress on Germination of Lettuce Seed and Growth of Seedling;
盐胁迫对莴苣种子萌发和幼苗生长的影响
3.
Allelopathy of Different Concentrations Hot Pepper Allelochemicals on Lettuce;
不同浓度的辣椒化感物质对莴苣化感效应研究
2) Lactuca sativa
莴苣
1.
Using Agrobacterium vacuum infiltration method the plant bivalent expression vector pBI121 containing GUS as a report gene was transformed into lettuce(Lactuca sativa L.
以GUS基因作为报告基因,利用农杆菌真空渗透法,采取正交试验设计对莴苣(LactucasativaL。
2.
The scanning electron microscope observation was given for the achenes of Lactuca sativa, L.
利用扫描电镜对安徽省栽培的莴苣Ｌａｃｔｕｃａｓａｔｉｖａ及其变种的果实进行观察，结果发现涡阳县义门镇特产的苔菜既不同于莴笋Ｌ。
3) fresh-cut lettuce
鲜切莴苣
1.
We observed major physiological and biochemical indicators and quality changes during storage of fresh-cut lettuce,by using different packaging materials,anti-browning agent and bacteriostatic agent for fresh lettuce.
以新鲜莴苣为试材,使用不同的包装材料、抗褐变剂和抑菌剂,观测贮藏期间鲜切莴苣主要生理生化指标和品质的变化。
2.
The aim of this study was to investigate the effects of high oxygen modified atmosphere packaging on the quality of fresh-cut lettuce during storage.
研究60%O2+20%CO2+20%N2和100%O2高氧气调包装的鲜切莴苣在4℃贮藏14d期间主要品质指标的变化,以空气包装的鲜切莴苣为对照。
4) lettuce leaves
莴苣叶
1.
Extraction of polyphenol from lettuce leaves and evaluation of the scavenging ability of polyphenol on superoxide anion and hydroxyl radical;
莴苣叶多酚类物质的提取及其清除超氧阴离子与羟基自由基能力评价
2.
The mothod of extracting SOD from lettuce leaves with organ ic solven t and pillar-rayer-separate was reported the activity of SOD with the mothod of phrogauol s auto-oxide was alsostudied,and the activity of the SOD was 11 3.
报道了用有机溶剂处理、柱层析分离提取莴苣叶中ＳＯＤ，并以邻苯三酚自氧化法测定其活性。
5) lettuce peel
莴苣皮
1.
Removal of cationic dyes from aqueous solution by biosorption on lettuce peel;
莴苣皮生物材料吸附水溶液中阳离子染料的研究
2.
In the paper, chemical methods of extraction soluble dietary fiber (SDF) and insoluble dietary fiber (IDF) from lettuce peel were studied.
以新鲜莴苣皮为原料,采用化学方法制备水溶性膳食纤维(SDF)和水不溶性膳食纤维(IDF)。
6) lettuce residual
莴苣残体
补充资料：莴苣
(葛笋)
形态特征:菊科莴苣属一或二年生草本植物，植株高30-100厘米。叶浅绿色，展开，长倒卵形，项部稍圆，或披针形似柳叶，有皱纹。笋为长棒形，一般长50厘米左右。笋外皮浅白绿色，肉色略深，笋肉含水分多，脆。头状花序在茎枝顶端排成伞房花序，舌状花黄色。瘦果狭或长椭圆状倒卵形，灰色、肉红色或褐色，微压扁。
生境分布:全国各地均有栽培，亦有野生，品种很多。
用途:常见蔬菜之一。叶和笋茎肉均可作蔬菜生食或炒食等。
形态特征:菊科莴苣属一或二年生草本植物，植株高30-100厘米。叶浅绿色，展开，长倒卵形，项部稍圆，或披针形似柳叶，有皱纹。笋为长棒形，一般长50厘米左右。笋外皮浅白绿色，肉色略深，笋肉含水分多，脆。头状花序在茎枝顶端排成伞房花序，舌状花黄色。瘦果狭或长椭圆状倒卵形，灰色、肉红色或褐色，微压扁。
生境分布:全国各地均有栽培，亦有野生，品种很多。
用途:常见蔬菜之一。叶和笋茎肉均可作蔬菜生食或炒食等。
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