1) Thailand
[英]['tailænd] [美]['taɪlənd]
泰国龙眼
1.
Research and Introduction of Longan Cultivars from Thailand;
泰国龙眼品种的引进与研究
2) longan
[英]['lɔŋgən] [美]['lɑŋgən]
龙眼
1.
Study on Composite Film Application with Konjac Glucomannan to Longan Storage in Normal Temperature;
常温条件下魔芋葡甘聚糖复合膜对龙眼贮藏研究
2.
Effects of Spraying Potassium Combined with Calcium and Boron on Quality and Storability of Longan Fruits;
钾与钙·硼混合喷施对龙眼果实品质及耐贮性的影响
3.
Application of Anti-microbial Composite Film of Konjac Glucomannan for Longan storage at Normal Temperature;
魔芋葡甘聚糖抗菌复合膜对龙眼的常温保鲜研究
3) Dimocarpus longan
龙眼
1.
Studies on the Leaf Epidermal Structure of Litchi chinensis and Dimocarpus longan;
荔枝、龙眼叶片表皮结构的研究
2.
Homologous Cloning of the 3′End of Cytosolic Ascorbate Peroxidase Gene(cAPX) from Dimocarpus longan Embryogenic Callus;
龙眼胚性愈伤组织胞浆型抗坏血酸过氧化物酶基因3 末端序列的同源克隆
3.
The High-and Stable-Yield Culture Technologies of Dimocarpus longan in Zhangzhou Area;
漳州地区龙眼丰产稳产栽培技术
4) Dimocarpus longan Lour
龙眼
1.
Effectiveness Tests on several pesticides Against Lymantria xylina in the Dimocarpus longan Lour;
几种药剂防治龙眼木毒蛾效果试验
2.
Optimization of SRAP-PCR in Dimocarpus longan Lour.;
龙眼SRAP-PCR反应体系的优化
3.
Determination of Nine Nucleosides from Dimocarpus longan Lour. Flesh by HPLC;
龙眼肉中9种核苷类成分的高效液相色谱分析
5) longan(Dimocarpus longan Lour.)
龙眼
1.
Review on applications and mechanism of KClO_3 on inducing flower formation of Longan(Dimocarpus longan Lour.) trees;
氯酸钾促进龙眼成花的应用及其机理
2.
Based on the morphological observation,the activities of SOD were measured during embryonic development of longan(Dimocarpus longan Lour.
在对红核子龙眼胚胎发育过程进行形态学观察的基础上,对龙眼胚胎发育过程中SOD活性变化进行测定。
6) Dimocarpus longana Lour
龙眼
1.
A Study on Flower Differentiation of ‘Shixia’Longan (Dimocarpus longana Lour. cv. Shixia);
石硖龙眼花芽分化的研究
2.
After spraying with 45 μ g/mL RNA hydrolyzate of discarded brewery yeast, longan ( Dimocarpus longana Lour.
使用 45 μg/mL的啤酒废酵母核酸降解物处理龙眼后 ,与对照相比叶片厚度增加了 16 。
3.
Longan fruits (Dimocarpus longana Lour.
用适量SO2释放剂处理龙眼（DimocarpuslonganaLour。
补充资料：潮式泰国虾饼
菜 名： 潮式泰国虾饼
主 料： 中虾8两（约320克），肥肉、马蹄肉各1两（约40克），鸭蛋白1只量，日本面包糠、桔油各适量。
做 法： 1、将中虾洗净，挑去虾肠，用布吸干水分后放回冰箱急冻，将肥肉及马蹄切粒。2、取出冻虾，用刀背将虾肉拍至起胶，然后放入鸭蛋白及少许盐搅匀，并用力将虾胶挞至有弹力，最后加入马蹄及肥肉拌匀。3、将虾胶做成饼形，粘上面包糠，放入热油中炸至金黄色，蘸以桔油同吃。
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