1) Lactarius rufus
红乳菇
1.
Chemical Constituents Study on the Fruiting Bodies of Lactarius rufus;
红乳菇子实体化学成分研究
2) Lactarius hatsudake
红汁乳菇
1.
The Optimizing of Fermentation Technical Parameters of Lactarius hatsudake;
红汁乳菇发酵工艺条件的优化
2.
Verification of a Lactarius hatsudake Isolate Based on Internal Transcribed Spacer(ITS) Sequences;
红汁乳菇组织分离株ITS序列验证
3.
rDNA ITS Analysis of Lactarius hatsudake,Lactarius semisanguifluus and Lactarius akahatsu;
红汁乳菇、半血红乳菇及橙色乳菇的rDNA ITS序列分析
3) Lactarius hatsudake Tanaka
红汁乳菇
1.
Preliminary Study on Extraction of Polysaccharide from Lactarius hatsudake Tanaka;
红汁乳菇多糖提取方法初探
2.
Optimization of the Conditions for Liquid Fermentation of Lactarius hatsudake Tanaka;
红汁乳菇菌丝液体发酵条件的优化
3.
Belongs to the genus of lactarius,Russulaceae family and Russulales,Lactarius hatsudake Tanaka is a precious indigenous mushroom which is mainly distributed in China,Japan etc.
红汁乳菇是红菇科乳菇属真菌,主要分布于我国和日本等地。
4) sect. Russulares
红乳菇组
1.
atrosquamulosus to be a member of sect.
Singer的系统将其置于红乳菇组(sect。
5) Lactarius hatsutake
红汁乳菇
1.
Succussful Cultivation of Lactarius hatsutake—an Evaluation with Molecular Methods;
红汁乳菇(Lactarius hatsutake)的成功栽培—分子方法评估
2.
Our research indicates that Hunan pine mushroom is Lactarius hatsutake rather than L.
我们调查研究后认为 ,湖南的松菌应是红汁乳菇 (LactariushatsutakeTanaka) ,而非松乳菇。
6) variegated milky
粉红乳菇
补充资料：红扒猴头菇
红扒猴头菇
原料: 原 料：
干猴头菇200克，素鲜汤250克，黄酒15克，酱油20克，白糖15克，湿淀粉15克，麻油15克，植物油50克，素鲜汤、精盐、味精各适量。
制法: （1）干猴头菇用热水泡软，捞出挤干，切去刺根和根蒂，再用开水泡发，水凉后捞出挤干，从根部往上批成片，加上素鲜汤蒸至酥烂。（2）炒锅上火，放油烧热，放入精盐、黄酒、味精、酱油、白糖和素鲜汤，再将蒸碗中的原汤滗净，将猴头菇片放入锅内，烧透后用湿淀粉勾芡，淋上麻油，再将锅晃动几下，出锅上盘即成。
特点: 鲜香可口，补脾益气，防癌抗癌。
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