1) Toona sinensis sauce
香椿酱
2) Toona sinensis
香椿
1.
Collective Study on Content Changes of Nitrate,Nitrite and VC in Buds of Different Toona sinensis Provenances Species;
不同种源香椿芽硝酸盐、亚硝酸盐及VC含量变化的研究
2.
Extracting technology and antioxidant activity of bio-active components from the old leaves of Toona sinensis;
香椿老叶中活性物质提取及其抗氧化活性的研究
3) Chinese toon
香椿
1.
Study on salinized store and forming acid synamics model of Chinese Toon;
香椿盐渍贮藏及产酸动力学模型研究
4) Toona sinensis Roem
香椿
1.
Study on Processing Techniques of Soft-packed Instant Toona sinensis Roem;
软包装即食香椿加工工艺研究
2.
Study of Chemical Components in Volatile Oil from Toona sinensis Roem;
香椿挥发性化学成分的研究
5) Chinese mahogany
香椿
1.
The Effect of Plant Growth Regulator on the Growth of Chinese Mahogany (Toona Sinensis Roem);
植物生长调节剂对菜用香椿生长的影响
2.
This paper expounds the ecological and biological characteristics of Chinese mahogany and its breeding techniques, and introduces in detail the methods and processes of outdoor transplanting cultivation and sunlight greenhouse permanent planting cultivation of Chinese mahogany.
阐述了香椿的生态特性和生物学特性及繁育技术,详细介绍了香椿蔬菜露地移植栽培与日光温室定植栽培的方法与过程。
3.
Traditional seed collection and storage method of Chinese mahogany results in lower germination percentage, shorter storage period, and unfavorable effects to the production and management.
传统的采种方法与贮藏技术 ,导致香椿种子发芽率低、不耐贮藏 ,极大地影响了香椿的生产和经营。
6) Chinese toona
香椿
1.
Study on the frozen quality of Chinese toona by blanching and frozen storage time;
烫漂及冻藏时间对速冻香椿品质的影响
2.
Efects of the fresh-keeping agents on storage characteristic in Chinese toona;
不同保鲜剂对香椿采后贮藏特性的影响
补充资料：香椿酱
原料：香椿嫩叶250克、香油2杯
调味料：盐1大匙
做法：
1香椿叶洗净，完全沥干水分后剪成小片备用。
2将香椿叶、香油及盐一同放入果汁机内搅打成糊状。
3准备密封容器罐，装入打好的香椿酱，再倒入香油，高出0.5厘米即可隔离空气，放入冰箱冷藏，约可储存一个月。
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