2) mayonnaise
[英][,meɪə'neɪz] [美]['meənez]
蛋黄酱
1.
The study of garlic mayonnaise stability and rheology;
蒜油蛋黄酱稳定性及其流变学特性研究
2.
Dynamic Viscoelasticity Property of Mayonnaise during High Pressure Processing;
高压处理蛋黄酱动态粘弹特性的研究
3) soybean paste
黄豆酱
1.
Analysis of microbiological safety of naturally fermented soybean paste;
自然发酵黄豆酱的微生物安全性的分析
2.
Isolation,identification and screening of halophilic lactic acid bacteria from naturally fermented soybean paste;
自然发酵黄豆酱中嗜盐乳酸菌的分离、鉴定与筛选
3.
Analysis of microbiological compositions of naturally fermented soybean paste;
黄豆酱类食品的微生物状况分析
4) Patrinia scabiosaefolia
黄花败酱
1.
Isolation and identification of triterpenoid saponins from Patrinia scabiosaefolia Fisch;
黄花败酱中三萜皂苷类成分的分离鉴定
2.
Studies on the Constituents of Patrinia scabiosaefolia Fisch;
黄花败酱的化学成分研究
5) Patrinia Scabiosaefolia Fisch
黄花败酱
1.
Extraction and analysis of flavonoids from Patrinia Scabiosaefolia Fisch;
黄花败酱黄酮类化合物的提取与分析
2.
Study on development of chemical composition and pharmacological action of Patrinia scabiosaefolia Fisch
黄花败酱的化学成分及药理作用研究进展
6) crab-roe paste
蟹黄酱
补充资料：黄酱
黄豆、面粉等发酵后制成的酱，呈红黄色。
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