1) Dysoxylum hainanense
大蒜果树
1.
Chemical Constituents from Dysoxylum hainanense;
大蒜果树的化学成分( 英文)
2) Sisymbrium loeselii var. brevicarpum
短果大蒜芥
3) garlic
[英]['ɡɑ:lɪk] [美]['gɑrlɪk]
大蒜
1.
Determination of alliin and its related substances in garlic using pre-column derivatization and reversed-phase high performance liquid chromatography;
柱前衍生化反相高效液相色谱法测定大蒜中的蒜氨酸及其有关物质
2.
Research on extraction of SOD and alliinase from garlic by ammonium sulfate salting-out;
硫酸铵盐析法分步分离大蒜SOD和蒜氨酸酶的研究
3.
Determination for Trace Selenium in Garlic by Microwave Digestion-Hydride Generation-Atomic Fluorescence Spectrometry;
微波消解样品-原子荧光光谱法测定大蒜中的微量硒
4) Allium sativum
大蒜
1.
Micronucleus Test in Allium sativum Root Tip Cell to Monitor the Water Quality of the Branch of the Sanxiang River;
利用大蒜根尖细胞微核技术监测三湘江支流污染
2.
Micronuclei and abnormal division of Allium sativum breeded in polluted water;
污水诱导大蒜细胞微核及异常有丝分裂的研究
3.
Advance of antitumer of extraction of Allium sativum;
大蒜提取物抗肿瘤作用研究进展
5) Allium sativum L
大蒜
1.
Studies on Hawthorn(Crataegus L.)Drink and Antiseptic Effect of Garlic(Allium sativum L.);
山楂(Crataegus L.)饮料及大蒜(Allium sativum L.)防腐效果研究
2.
Effects of Cadmium on Root Growth and Ultrastructural Alterations in the Root Tip Cells of Garlic (Allium sativum L.);
镉对大蒜根生长和根尖细胞超微结构的影响
3.
Analysis on the Chemical Constituents of Essential Oil from Allium sativum L. by GC-MS;
大蒜挥发油化学成分的气相色谱-质谱联用法测定
6) Garlic (Allium sativum L.)
大蒜
1.
Garlic (Allium sativum L.
大蒜(Allium sativum L。
2.
Using the garlic (Allium sativum L.
以汉中大蒜为试材,5～6 叶期进行温度(15℃、20℃、25℃)和光周期(14h 和10h)处理,研究了温光互作对大蒜生长及蒜薹和鳞茎形成的影响。
补充资料：柴鱼味噌大蒜
柴鱼味噌大蒜
[原料/调料]
大蒜 2杯
柴鱼(一般市售) 1杯
(1)盐 1/2大匙
(2)味噌 1/4杯
糖 3大匙
香油 1大匙
[制作流程]
(1)大蒜先去皮洗净，彻底沥干水份后撒上调味料(1)搅拌均匀，腌渍约半天后滤除盐水备用。
(2)将调味料(2)拌匀备用。
(3)将大蒜及柴鱼加入作法(2)材料内拌匀，装入容器中加盖冷藏腌渍，至大蒜、柴鱼与味噌三者的味道融合入味，约3天以上即可食用，冷藏约可保存20天以上。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。