1) Flowering Chinese cabbage
菜薹(菜心)
2) Brassica campestris L.var.utilis Tsen et Lee
菜薹(心)
1.
A hydroponic trial was conducted to investigate effects of several oligosaccharides(sodium alginate and its oligosaccharides,oligoglacturonide and chitosan oligosaccharide)with the application concentration of 0,10,20,50,100 mg·L-1 on mineral element absorption of Brassica campestris L.
L-1)对菜薹(心)矿质养分吸收的影响。
3) caixin and purple caitai
菜心与紫菜薹
4) Flowering chinese cabbage
菜薹
1.
RAPD Identification and Comparison of the Genetic Diversity among Different Populations Sampled from Same Accession of Flowering Chinese Cabbage (Brassica campestris L.ssp.chinensis var. utilis Tsen.et. Lee);
菜薹种质内不同大小群体间遗传多样性的RAPD鉴定和比较
2.
Selection and Identification of Flowering Chinese Cabbage-Chinese Kale Addition Lines;
菜薹—芥蓝异附加系的创建与鉴定研究
3.
The resistance of the Chinese kale and the offspring of interspecific hybrids of Chinese kale x Flowering Chinese cabbage to Turnip mosaic virus ( TuMV) were studied.
研究了芥蓝以及芥蓝×菜薹种间杂种后代对芜菁花叶病毒(TuMV)油菜株系的抗性。
5) tai-tsai
薹菜
1.
Analysis of Amino Acid Contents in Tai-tsai Varieties;
不同薹菜品种氨基酸含量分析
2.
tai-tsai Hort)cultivars,eg.
采用HPLC的方法,以薹菜(Brassica campestris L。
6) Brassica campestris L.ssp.chinensis var.utilis Tsen et Lee
菜薹
1.
Effect of Plant Growth Regulators and Heat Shock on Shoot-tip Culture in Brassica campestris L.ssp.chinensis var.utilis Tsen et Lee.;
菜薹茎尖培养中的激素与热激调控
2.
The influences of silicon(Si)on the signaling systems of phosphoinositides and calmodulin(CaM)in flowering Chinese cabbage(Brassica campestris L.
通过不同水平硅(Si)处理和接种炭疽病菌处理,研究Si对菜薹肌醇磷脂信号系统和钙调素信号系统的影响。
补充资料：俄国菜
| 俄国菜 Russian cuisine 兼具宫廷繁丽豪华和游牧民族特色的菜肴。多采用焗、烤、燉、煨的技艺，风格古朴，味道纯美，乳香纯净。俄式筵席讲究大排场、多分量。由于融合了东、西方烹调的特色，口味香醇，风格独特。烤小牛肩、俄式黄金鸡块等，均为色香味俱全的精致菜品。以果酱搭配红茶制成的俄式红茶，颇合大众口味。 |
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