1) Fresh-cut Artemisia selengensis
鲜切芦蒿
1.
Changes of Chlorophyll,Cellulose and Their Enzymes in Fresh-cut Artemisia selengensis during Storage Period;
鲜切芦蒿贮藏过程中叶绿素、纤维素及相关酶的变化
2) fresh-cut green asparagus
鲜切绿芦笋
1.
Effects of different storage temperatures,packages,pretreatments(ClO_2,6-BA and 1-MCP)and packaging union treatments under low temperature on storage quality and physiological changes of the fresh-cut green asparagus were studied in this research.
本研究以绿芦笋为试验材料,研究不同温度、不同包装,不同预处理(ClO_2、6-BA和1-MCP)对鲜切绿芦笋贮藏效果以及生理变化规律的影响,为鲜切绿芦笋的贮藏保鲜技术提供理论依据。
3) Artemisia selengensis
芦蒿
1.
Identification,Classification and Evaluation of 4 Varieties of Artemisia selengensis;
4种芦蒿的鉴定·分类与评价
2.
Characteristics of PPO from Freshcut Artemisia selengensis;
鲜切芦蒿PPO特性的研究
3.
The Characteristics of the POD from Fresh-cut Artemisia selengensis;
鲜切芦蒿过氧化物酶特性的研究
4) artemisia selengens
芦蒿
1.
This article separately withdraws activeness of artemisia selengens with the polar solvent, the chemical constituents were analysed by GC-MS method.
用极性溶剂提取干芦蒿的活性物质,并运用气相色谱-质谱联用法对芦蒿化学成分进行分析,同时用气相色谱面积归一化法测定各成分的相对百分含量。
5) Artemisia seleirgensis
芦蒿
1.
Effect of Additive Inhibitor on the Cd and Pb Uptake of Artemisia seleirgensis
外源添加抑制剂对芦蒿吸收Cd和Pb的影响
2.
Effects of Cadmium(Cd) on Lipid Peroxidation and 2 Protective Enzymes Activity of Artemisia seleirgensis
Cd污染对芦蒿膜脂过氧化和2种保护酶活性的影响
6) Artemisia selengensis straw
芦蒿秸秆
补充资料：芦蒿姬菇王
芦蒿姬菇王
芦蒿姬菇王
原料: 原 料：
主料：净姬菇王菌150克，芦蒿75克，日本萝卜丝25克。调料：育兰菌王精3克，菌王高汤20克，豉油7克，精盐3克，白糖2克，京葱白10克，松茸菌菌油5克，精制油20克，45度水淀粉4克。
制法: （1）姬菇王菌焯水，沥干。
（2）姬菇王菌下五成热油温过油，倒出；原锅留少许油，煸炒芦蒿至香，倒入姬菇王菌，萝卜丝，加入调料，勾芡，翻炒均匀，装盘。
特点: 色彩鲜明亮泽，菌菇香，芦蒿香，充满乡村风味。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。