1) DOUBAN
豆瓣
1.
A Comparison to LIBSYS,DUXIU and DOUBAN from the Angle of OPAC2.0;
用OPAC2.0的标准比较汇文、读秀、豆瓣
2.
The Success of Douban and the Development of Library
豆瓣的成功与图书馆的发展
2) bean sauce
豆瓣酱
1.
1 bacteria and 1 yeast was separated from rotten bean sauce.
从腐败的豆瓣酱中分离获得了1株细菌和1株酵母菌;进行了苦瓜提取物对它们的抑制作用实验,并做了苦瓜提取物用于豆瓣酱防腐的应用试验,研究了添加不同浓度苦瓜提取物对豆瓣酱风味的影响。
2.
New technology of fermentation to make Handan bean sauce was designed.
设计了生产邯郸豆瓣酱的工艺改进。
3) broad bean sauce
豆瓣酱
1.
In the process of aging no significant changes were discovered considering the content of total amino acid and free amino acid in the water—extracted substance of broad bean sauce.
豆瓣酱后熟过程中其水提取物中氨基酸总量、游离氨基酸的量没有特别明显的变化。
4) Oxytropis serioopetala
毛瓣棘豆
1.
Nutrition contents and mineral elements in Pod-bearing Period Oxytropis serioopetala;
毛瓣棘豆结荚期营养成分及其矿质元素含量
6) watercress
[英]['wɔ:təkres] [美]['wɔtɚ'krɛs]
豆瓣菜
1.
Betaine_aldehyde dehydrogenase (BADH) gene was transferred into watercress (Nasturtium officinale R.
将山菠菜甜菜碱醛脱氢酶 (BADH)基因经根癌土壤杆菌 (Agrobacteriumtumefaciens (SmithetTownsend)Conn)AGL1介导转入豆瓣菜 (NasturtiumofficinaleR 。
补充资料：豆瓣
1.豆粒去皮后分开的小块。
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