1) Coprinus comatus laccase
鸡腿菇漆酶
1.
This paper studied the Coprinus comatus laccase basic enzymology properties.
本文研究了鸡腿菇漆酶基本酶学性质,研究表明:鸡腿菇漆酶粗酶液最适温度是60℃。
2) Coprinus comatus
鸡腿菇
1.
Study on Non-sulfur Color-protection and Fresh-keeping Technology of Coprinus comatus;
鸡腿菇非硫护色保鲜技术的研究
2.
Optimization of Fermentation Conditions of Coprinus comatus;
鸡腿菇多糖发酵条件优化研究
3.
Research current situation and developing prospect of coprinus comatus;
鸡腿菇研究现状及发展前景
3) coprinus comatua
鸡腿菇
1.
Development of compound fermentation beverage with coprinus comatua and red raspberry
鸡腿菇红树莓复合发酵饮料的研制
2.
Preliminary Discussion on Production Technique for Salt-Water Coprinus comatua Can
鸡腿菇盐水罐头生产工艺初探
3.
Optimization of Liquid Fermentation Technology for Coprinus comatua
鸡腿菇液体发酵工艺的优化
4) Coprinus comatus
鸡腿菇JM-08
1.
The Effect of Phytohormone to Growth of Coprinus comatus JM-08;
植物生长调节剂对鸡腿菇JM-08生长的影响
5) Braised Mushrooms in Abalone Sauce
鲍汁鸡腿菇
6) Lentinula edodes Laccase
香菇漆酶
1.
The aim of this experiment is by selecting different kinds of Lentinula edodes strain, optimizing the fermentation formula and fermentation process, and finally obtaining the highest activity value of Lentinula edodes Laccase, then calculating the kinetic parameters during the process.
本实验研究目的是:通过对香菇菌种的选取,培养基配方和培养条件的优化,最终得到实验室条件下最高的香菇漆酶活性,然后计算过程中的相关动力学参数。
补充资料：鸡菇炒虾仁
主料：虾仁
辅料：干葱、鸡腿菇、青红椒、姜
调料：盐、白糖、酱油、料酒、香油、豆豉、水淀粉
烹制方法：
1、将干葱切成块，青红椒切丝，姜切片，坐锅点火倒油，下豆豉煸香，加入
干葱煸一会，再放入鸡腿菇、姜片翻炒，冲入少许水，加盐、糖、酱油、料酒调
味，放入虾仁、青红椒翻炒至熟，水淀粉勾芡，淋香油出锅即可。
特点：豉香浓郁，鲜香爽口。
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