1) Porphyra yezoensis
紫菜Porphyra yezoensis
2) Porphyra yezoensis
条斑紫菜（Porphyra yezoensis）
3) Porphyra haitanensis
坛紫菜（Porphyra haitanensis）
4) Laver
紫菜
1.
Determination of Eight Trace Element in Laver by Microwave Digestion-Flame Atomic Absorption Spectrometry;
微波消解-火焰原子吸收光谱法测定紫菜中八种微量元素
2.
Study on the determination of copper in the laver by flame atomic absorption spectrometry;
火焰原子吸收光谱法测定紫菜中铜的研究
3.
Study and Making on Packing Laver Pickle of Low Salt;
袋装低盐紫菜泡菜的研制
5) Porphyra
紫菜
1.
Determination of Microelements in Porphyra by AAS;
原子吸收光谱法测定紫菜中微量元素
2.
Industrial application of porphyra in China;
试谈我国紫菜资源的工业利用
3.
Study on the Process of Porphyra Compound Healthy Tea Beverage;
天然紫菜多糖复合保健茶饮料的制备工艺研究
6) Porphyra yezoensis
紫菜
1.
Protein removing method and condition optimization in the polysaccharide extraction from Porphyra yezoensis;
条斑紫菜多糖脱蛋白方法与条件优化
2.
Preparation and optimal hydrolysis conditions of oligosaccharide from laver (Porphyra yezoensis) were determined with hydrochloric acid in orthogonal experiments.
通过正交试验确定紫菜酸解的最佳条件为盐酸浓度0 05mol/L,水解时间120min,底物浓度3%,温度80℃,在此条件下低聚糖的提取率为11 30%。
3.
Porphyra yezoensis hydrous pyrolysis in closed system at different maturity stages were carried out,and their hydrogenation generation characteristics were compared with those of plankton and single cell alga.
针对多细胞宏观底栖藻紫菜在不同演化阶段的生烃特征开展了封闭体系加水热模拟实验,并与浮游藻和单细胞藻类生烃特点进行了对比。
参考词条
补充资料：脆皮紫菜海鲜卷
做法：选用日本特级紫菜将虾胶、蟹柳及原条鲜露笋卷起来蒸熟，沾脆浆粉、面包粮油炸后切斜片摆盘即可。
特点：松脆绵软。制作关键：控制油温、不得过火，应避免失去水份。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。