1) Red pak-choi
红青菜
2) greengrocery
[英]['gri:n,grəusəri] [美]['grin,grosərɪ]
青菜
1.
Study on Multiresidue Method For Determination of Organophosphorus Pesticide in Greengrocery;
青菜7种有机磷农药残留检测技术的研究
2.
Effect of Store Temperature and Kind of Film on Quality Change of Packaged Greengrocery;
贮藏温度及包装薄膜对青菜品质的影响
3.
Study on the Effect of Formula Fertilization by Soil Testing on Greengrocery in Summer;
测土配方施肥技术对夏季青菜生长的影响研究
3) Brassica chinensis
青菜
1.
Study of Response Mechanisms of Two Cultivars of Pakchoi(Brassica chinensis)to Cu;
2种不同耐性青菜品种对铜胁迫响应差异的机制研究
2.
Effects of soil Pb pollution on growth of Brassica chinensis and Ipomoea aquatica and urease activities.;
土壤铅污染对青菜和蕹菜生长及脲酶活性的影响
3.
Phyto-Toxicity and Uptake of Cadmium by Brassica chinensis and Ipomoea aquatica in Soils;
土壤Cd污染对青菜和蕹菜生长及Cd含量的影响
4) Chinese cabbage
青菜
1.
Concentrations of heavy metals in soils and Chinese cabbages(Brassica chinensis)from some urban vegetable fields around Nanjing;
南京市城郊零散菜地土壤及青菜中重金属含量特征
2.
Investigation on Organophosphorous Pesticides Residues in Summer Chinese Cabbage in Nanjing.;
南京市夏季青菜中有机磷农药残留量调查
3.
Component and content changes of volatiles from Chinese cabbage damaged by Plutella xylostella.;
小菜蛾咬食后青菜释放的挥发性物质成分和含量的变化
5) Brassica chinensis L
青菜
1.
AFLP Analysis on Sibship of Brassica chinensis L.;
青菜品种亲缘关系AFLP分析
2.
Studies on Cadmium Tolerance between Brassica chinensis L. and Brassica pekinensis Rupr.of Different Genetic Groups;
不同基因型的青菜、白菜耐镉性差异研究
3.
High Efficiency Regeneration and Agrobacterium-mediated Transformation of Brassica chinensis L. with B.t. Gene and CpTI Gene;
青菜的高效再生和农杆菌介导B.t.及CpTI基因的转化
6) Cabbage
[英]['kæbɪdʒ] [美]['kæbɪdʒ]
青菜
1.
Effects of Copper on Cabbage(Brassica chinensis L)Seedlings;
铜离子对青菜幼苗生长的影响
2.
Effects of Copper on the Cabbage(Brassica chinensis L.)Seedling;
铜离子对水培青菜幼苗生长的影响
3.
Distribution and Formation of Copper in the Cabbage;
铜在青菜体内的分布与存在形式研究
补充资料：香菇冬笋青菜
香菇冬笋青菜
原料: 原 料：
水发香菇50克，净冬笋50克，青菜300克，精盐，黄酒，味精，白糖，葱段，生姜末，麻油，植物油，豆芽汤各适量。
制法: （1）青菜洗净，横着从中间片开，再切成3厘米，10厘米宽的片，下沸水锅中焯透。
（2）水发香菇去杂净，一切两半备用，冬笋炸一下，待浮起后捞出。
（3）炒锅留底油，下葱花，生姜末煸香，随即加入黄酒，酱油，白糖，香菇，青菜煸炒，再加入味精，豆芽汤，用湿淀粉勾芡，淋上麻油即成。
特点: 菜色鲜嫩，爽口怡人，补气健脾，减肥益寿。
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