1) Lactuceae
莴苣族
1.
Morphological Characters of Leaf Epidermis of Eleven Species Belonging to Six Genera in Lactuceae(Compositae);
菊科莴苣族6属11种植物的叶表皮形态
2) Lactucinae
莴苣亚族
1.
Study on the Subtribe Lactucinae of Compositae from Shandong;
山东菊科莴苣亚族植物的系统学研究
3) Lettuce
[英]['letɪs] [美]['lɛtɪs]
莴苣
1.
Study on anti-brown treatments of MP lettuce;
鲜切莴苣护色处理的试验研究
2.
Effects of Salt Stress on Germination of Lettuce Seed and Growth of Seedling;
盐胁迫对莴苣种子萌发和幼苗生长的影响
3.
Allelopathy of Different Concentrations Hot Pepper Allelochemicals on Lettuce;
不同浓度的辣椒化感物质对莴苣化感效应研究
4) Lactuca sativa
莴苣
1.
Using Agrobacterium vacuum infiltration method the plant bivalent expression vector pBI121 containing GUS as a report gene was transformed into lettuce(Lactuca sativa L.
以GUS基因作为报告基因,利用农杆菌真空渗透法,采取正交试验设计对莴苣(LactucasativaL。
2.
The scanning electron microscope observation was given for the achenes of Lactuca sativa, L.
利用扫描电镜对安徽省栽培的莴苣Lactucasativa及其变种的果实进行观察,结果发现涡阳县义门镇特产的苔菜既不同于莴笋L。
5) fresh-cut lettuce
鲜切莴苣
1.
We observed major physiological and biochemical indicators and quality changes during storage of fresh-cut lettuce,by using different packaging materials,anti-browning agent and bacteriostatic agent for fresh lettuce.
以新鲜莴苣为试材,使用不同的包装材料、抗褐变剂和抑菌剂,观测贮藏期间鲜切莴苣主要生理生化指标和品质的变化。
2.
The aim of this study was to investigate the effects of high oxygen modified atmosphere packaging on the quality of fresh-cut lettuce during storage.
研究60%O2+20%CO2+20%N2和100%O2高氧气调包装的鲜切莴苣在4℃贮藏14d期间主要品质指标的变化,以空气包装的鲜切莴苣为对照。
6) lettuce leaves
莴苣叶
1.
Extraction of polyphenol from lettuce leaves and evaluation of the scavenging ability of polyphenol on superoxide anion and hydroxyl radical;
莴苣叶多酚类物质的提取及其清除超氧阴离子与羟基自由基能力评价
2.
The mothod of extracting SOD from lettuce leaves with organ ic solven t and pillar-rayer-separate was reported the activity of SOD with the mothod of phrogauol s auto-oxide was alsostudied,and the activity of the SOD was 11 3.
报道了用有机溶剂处理、柱层析分离提取莴苣叶中SOD,并以邻苯三酚自氧化法测定其活性。
补充资料:菠萝莴苣沙拉
原料:菠萝、莴苣、小西红柿、苹果、沙拉酱、葡萄干
烹调过程:将菠萝、莴苣、苹果切成块,与小西红柿一同放入容器中搅拌。淋入少许沙拉酱。撒上少许葡萄干即可。
郭金解菜:菠萝几乎含有所有的人体所需的维生素,16种天然矿物质,并能有效帮助消化吸收。菠萝丰富的果汁,能有效地酸解脂肪,有助于瘦身。但是菠萝需在淡盐水中浸泡半小时后再食用。
莴苣中丰富的β胡萝卜素和纤维,可以帮助预防多种癌症如乳癌、直肠癌及心脏病。含有的维生素k可以强化骨骼。
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