1) sour liquor of pea
豌豆酸浆
2) Pisum sativum L
豌豆
1.
Cellular Damages and Accumulation of Pb Polluted Pisum sativum L.:Implication for Phytoremediation;
Pb在豌豆幼苗细胞中的超微结构分布与毒性研究
2.
Influences of Heat Stress on the Physiology of Pisum sativum L.;
热胁迫对豌豆生理的影响
3.
Biological Effects of Foliage Spraying Boron on Pisum Sativum L.;
叶面施锰对豌豆生物效应的影响
3) pea
[英][pi:] [美][pi]
豌豆
1.
Research on modifying rehydration of frozing drying pea;
改善真空冷冻干燥豌豆复水性的工艺研究
2.
Study on Toxicity Effects of Pb Stress on Pea Seed;
铅胁迫对豌豆种子的毒害效应
3.
Study on the Processing Technology of Abomatic Pea;
豌豆香酥豆生产工艺研究
4) pisum sativum
豌豆
1.
Effect of temperature study on the preservation of Pisum sativum during postharvest storage;
温度对豌豆采后保鲜效果的影响
2.
Subnucleolar Distribution and Transportation of U3 snoRNA in the Nucleolus of Pisum sativum;
豌豆细胞核仁中U3 snoRNA的分布和转运(英文)
3.
Study on the plant environmental monitoring in root-tip cells of Pisum sativum;
环境监测植物豌豆根尖细胞的研究
5) field pea
豌豆
1.
Leaf water potential of spring wheat and field pea under different tillage patterns and its relationships with environmental factors;
不同耕作措施下春小麦和豌豆叶水势变化及其与环境因子的关系
2.
The effect of application of potassium on the yield of field pea,water use efficiency and potassium in soil in semi-arid area of Gansu;
施钾对旱地豌豆产量、水分效应及土壤钾素的影响
6) Peas
[英][pi:] [美][pi]
豌豆
1.
Study on Canopy Temperature and Physiological Characteristics of Different Peas
豌豆冠层温度分异现象及其生理特性
2.
Evaluate on Peas Germ Plasm Resources Utility in Australia
澳大利亚豌豆种质资源的鉴定评价
3.
Determination of Selenium in Peas with Hydride Generation Atomic Fluorescence Spectrometry
豌豆中硒的氢化物发生—原子荧光光谱测定法
补充资料：豌豆素鸡粥
豌豆素鸡粥
材料:大米2/3杯、素鸡100克、大麦米1/3杯、清水12杯、豌豆50克、猪肉馅25克、葱姜各少许
调味料a:植物油、绍酒、酱油各少许
b:精盐1/3小勺、鸡粉1小勺
做法:
1.大米浸泡30分钟大麦米浸泡8小时，素鸡切丁，猪肉馅加葱姜末及调味料a炒熟。
2.锅中加入大米、大麦米清水烧沸，转小火煮45分钟，下入素鸡丁和炒好的猪肉馅继续煮10分钟，加入调味料搅拌均匀见粥粘稠即可
说明：补充资料仅用于学习参考，请勿用于其它任何用途。