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1)  double-season Nelumbo nucifera Gaertn
双季莲藕
1.
Industry analysis and development strategy on double-season Nelumbo nucifera Gaertn in Liujiang County;
柳江县双季莲藕产业分析及开发对策
2)  lotus root
莲藕
1.
Processing of lotus root yoghurt;
莲藕风味酸乳饮料的研制
2.
Study on the processing of bleaching and preventing of discoloration for boiled lotus root. .;
水煮莲藕漂白护色工艺研究
3.
The development of the compound drink mixed with lotus root and water chestnut;
莲藕马蹄复合饮料的研制
3)  lotus [英]['ləʊtəs]  [美]['lotəs]
莲藕
1.
The characteristics of polyphenol oxidase and control of browning in pear and lotus。;
梨(Pyrus pyrifolia Nakai)和莲藕(Nelumbo nucifera Gearte)组织中多酚氧化酶特性及褐变控制
2.
Genetic Diversity in Lotus (Nelumbo) Accessions Revealed by AFLP Technique;
应用AFLP技术检测莲藕遗传多样性的初步研究
3.
Preliminary Analysis of DNA Polymorphism in Lotus (Nelumbd) Accessions;
莲藕品种DNA多态性的初步研究
4)  Nelumbo nucifera Gaertn
莲藕
1.
Studies on Starch RVA Profile and Starch Granule Shape in Rhizome of Nelumbo nucifera Gaertn;
莲藕淀粉RVA谱特征和淀粉粒形态的研究
2.
Progress in the Research on Post - harvest Physiology and Storage Techniques of Nelumbo nucifera gaertn;
莲藕采后生理及保鲜技术研究进展
3.
Advances in Studies on Chemical Components and Biological Activities of Nelumbo nucifera Gaertn;
莲藕的化学成分与生物活性研究进展
5)  lotus root (Nelumbo nucifera Gaertn.)
藕莲
6)  fresh-cut lotus root
鲜切莲藕
1.
Enzyme browning is one of the most reactions impacting quality of fresh-cut lotus root.
酶促褐变是影响鲜切莲藕加工贮藏的主要问题,多酚氧化酶(PPO)是引起酶促褐变的重要酶类。
2.
The change of polyphenoxidase(PPO),browning degree and sensory quality of fresh-cut lotus root treated with chlorine dioxide(ClO2) were investigated.
以莲藕为试材,研究了二氧化氯(ClO2)对鲜切莲藕在低温贮藏期间多酚氧化酶(PPO)、褐变及感官品质影响的动态变化。
补充资料:马来松香与双酚A、甲醛和季戊四醇的聚合物
CAS:68152-61-4
分子式:(C15H16O2·C5H12O4·CH2O·W99)x
中文名称:马来松香与双酚A、甲醛和季戊四醇的聚合物
松香改性酚醛树脂(2118型)
英文名称:Rosin, maleated, polymer with bisphenol A, formaldehyde and pentaerythritol
Phenolic resin, rosin modified 2118
说明:补充资料仅用于学习参考,请勿用于其它任何用途。
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