1) Xucai No.3
须菜3号
1.
Breeding of the New Semi-leafless Pea Cultivar Xucai No.3 Consumed as both Grain and Vegetable;
半无叶型粮菜兼用豌豆新品种须菜3号选育
2) Xucai No.1
须菜1号
1.
Develoopment of a New Semi-leafless Sweet Pea, Xucai No.1 ;
半无叶型甜豌豆新品种须菜1号的选育
3) Jincai 3
晋菜3号
1.
Effect of Fertilization Combinations to Yield and Nitrate Accumulations in Cabbage Jincai 3
不同施肥组合对晋菜3号大白菜产量及硝酸盐累积的影响
4) Gracilaria lamaneiformis
龙须菜
1.
The impact of yield of polysaccharides and antioxygenic property extracted with technical conditions from Gracilaria lamaneiformis;
提取工艺对龙须菜多糖得率及其抗氧化性能的影响
2.
Study on the technical conditions of polysaccharide from Gracilaria lamaneiformis by enzymatic extraction;
酶法提取龙须菜多糖工艺条件的研究
3.
Optimization of extraction technology of polysaccharide from Gracilaria lamaneiformis;
龙须菜多糖提取工艺优化
5) Gracilaria lemaneiformis
龙须菜
1.
Isolation, Purification and Characterization of Agar Polysaccharide from Gracilaria Lemaneiformis;
龙须菜琼胶多糖的提取、纯化与性能表征
2.
Response of Gracilaria lemaneiformis to Dimethyl Phthalate;
龙须菜对邻苯二甲酸二甲酯(DMP)毒性的响应
3.
Determination of Seven Trace Elements in Gracilaria Lemaneiformis by Atomic Absorption Spectrometry;
原子吸收光谱法测定龙须菜中7种微量元素含量
6) Suaeda Sulsa seed
黄须菜籽
1.
Fatty acids of Suaeda Sulsa seed oil were quantitatively analyzed by gas chromatography.
黄须菜籽经有机溶剂抽提出油率为 38% ,气相色谱法测定脂肪酸的组成为 :w(棕榈酸 ) =6 。
补充资料：辣炒黄须菜
辣炒黄须菜
原料: 原 料：
黄须菜500克，泡红辣椒5根，葱花，蒜茸各10克，精盐3克，味精2克，黄酒5克，素鲜汤30克，麻油5克，植物油20克。
制法: （1）黄须菜摘洗干净，放入沸水锅中焯一下，捞出用凉开水漂凉，取出沥水。
（2）泡红辣椒切成细末，炒锅上旺火，放油至五成热，下辣椒末炒出红油，放入葱花，蒜茸煸香，加入黄须菜，精盐，味精，黄酒，素鲜汤炒至入味，淋上麻油，装盘即成。
特点: 红亮碧绿，清脆鲜嫩，咸鲜辣香，清热开胃。
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