1) Morula
[英]['mɔ:rulə] [美]['mɔrələ]
桑葚胚
1.
The development rate of mouse morulas after 24 hours culturing of thawed embryos was reached by 87.
将小鼠胚胎分别用常规冷冻法和OPS法冷冻,结果用常规冷冻法和OPS法冷冻 小鼠桑葚胚,解冻后培养24 h胚胎的发育率分别为87。
2) morulation
[英][,mɔ:ru'leiʃən] [美][,mɔrə'leʃən]
桑葚(胚)形成
3) mulberry
[英]['mʌlbəri] [美]['mʌl'bɛrɪ]
桑葚
1.
Research on vacuum drying technology of mulberry;
桑葚真空干制技术的研究
2.
Processing Technology of the Black Mulberry Juice;
桑葚果汁饮料的加工工艺
3.
Measurement of Total Anthocyanins in Mulberry by UV-Visible Spectroscopy;
分光光度法测定桑葚总花色苷含量的研究
4) mulberry juice
桑葚汁
1.
Determination of total flavonoids of mulberry juice,cornus officinalis juice and sea backthersse juice
桑葚汁、茱萸汁和沙棘汁中的总黄酮含量测定分析
2.
The clarifying effect of mulberry juice with PVPP was studied .
经PVPP处理后桑葚汁的总糖、总酸、pH及口味等指标没有明显的变化。
5) mulberry wine
桑葚酒
1.
Clarification in mulberry wine-brewing is one of the most important technologies,clarified effects which were treated by egg white-OVO,pectinaseEX-V,bentoniteBGR,PVPP(Polyvinylpolypyrrolidone) and their associations,were studied in this paper.
澄清是桑葚酒生产中的重要工艺之一,利用蛋清OVO、果胶酶EX-V、皂土BGR、PVPP(聚乙烯聚吡咯烷酮)四种澄清剂及其组合对桑葚原酒进行了澄清实验,并对处理后桑葚酒的透光率、pH、残糖量等指标进行了测定,比较了澄清效果。
2.
In the production of mulberry wine,1%～3%Y-ADY was added for the fermentation,20～25mg /kg K 2 S 2 O 5 added for oxidation resistance,0.
桑葚酒酿制工艺中添加1%～3%的Y-ADY发酵,20～25mg/kg的K2S2O5抗氧化,0。
3.
In this paper , influence to aroma components of mulberry wine fermented by different yeasts(KD、RC212、K1) through brewing yeasts selection, change of aroma components after primary fermentation and secondary fermentation of KD yeast, and effect of different clarifying agents on mulberry wine were studied with Shaan’xi red fruit No.
本试验以陕西“红果2号”桑葚为原料,通过筛选酿酒酵母,研究不同酵母(KD、RC212和K1)对桑葚酒香气成分的影响及KD酵母发酵桑葚酒在主发酵和后发酵结束后香气成分的变化;同时也研究了不同澄清剂对桑葚酒的澄清效果,以期为我国桑葚酒的工业化生产提供理论依据和技术支持。
6) mulberry vinegar
桑葚醋
1.
Effect of mulberry vinegar on reducing obesity of animals;
桑葚醋减肥作用的动物实验研究
补充资料：桑葚芝麻粥
【桑葚芝麻粥】
用料：桑葚60克，黑芝麻30克，大米100克，白糖30克。
制法：①将桑甚、黑芝麻、大米均去杂，洗净，备用。②锅内加水适量，放入桑葚、黑芝麻、大米煮粥，熟后调入白糖即成。
每日1-2次，可长期食用。
功效：桑葚性寒，味甘，有滋阴养血、补益肝肾、祛湿解痹、聪耳明目等功效。黑芝麻有健脾开胃、化积消胀、顺气和中、降压等功效。桑葚与黑芝麻还具有延缓衰老的作用，经常食用可收延年益寿之功。
适应症：高脂血症、高血压等。
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