1) polyamide chromatography
芸豆色素
2) brown kidney bean
褐色芸豆
3) Phytohemagglutin(PHA)
白芸豆凝集素
4) kidney bean
芸豆
1.
Analysis of yield traits and stability in kidney bean of different genotype
不同基因型芸豆品种丰产性及稳定性分析
2.
SDS-PAGE analysis of storage protein (SP) accumulation was conducted with trailing type (Y09) and erection type (Y06) of kidney beans as materials during seed development stage.
以半蔓生型奶花芸豆(Y09)和直立型奶花芸豆(Y06)为材料,通过SDS-PAGE分析研究了开花后种子形成过程中贮藏蛋白(SP)的积累规律。
3.
The results indicated that the YD02-11 has the best integrated characters among the tried Kidney bean varieties, YD02-02,YD02-07 and YD02-012 were in the middle, YD02-03 and YD02-06 the worst.
应用同异分析法对2006年国家芸豆品种区域试验(西昌点)9个品种进行了综合评价,结果表明:YD02-11综合性状最好,其次是YD02-02、YD02-07、YD02-012等,YD02-03、YD02-06最差。
5) Phaseolus vulgaris
芸豆
1.
Production Investigation and Sustainable Development Suggestion of Phaseolus vulgaris in Wuzhai;
五寨芸豆生产调查及持续发展建议
2.
Study on Extraction and Separation of Protein from Phaseolus vulgaris by Ultra Filtration Technology;
芸豆蛋白质的提取及超滤分离研究
3.
Test and Extension of Introduction of Phaseolus vulgaris;
晋西北芸豆引种试验与推广
6) preserved kidney bean
芸豆蜜饯
1.
The processing technology for low-sugar preserved kidney bean was studied.
研究了低糖芸豆蜜饯生产工艺。
补充资料：干煸芸豆
干煸芸豆
【菜名】 干煸芸豆
【做法】 煸
【菜系】 川菜菜谱
【主料】 蔬菜
【味型】 咸鲜
【成菜】 热菜
原料
芸豆、猪肉、虾米、冬菜、葱，姜、蒜、精盐、味精，糖、酱油、麻油、花生油各适量。
制作
1、将芸豆择洗干；争切成长段，猪肉切成末。
2、虾米、冬菜、葱、姜、蒜均切成末。
3、将芸豆放入热油锅内过油捞出；锅内留少许油，下肉末煸炒，放入虾米、冬莱、姜末和芸豆，中火干煸片刻，加高汤，收干汤汁，加调料，淋麻油，撒葱花，装盘即可。
特点
脆嫩爽口，清香鲜美。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。