1) garlic varieties
大蒜品种
1.
【Objective】 A primary study was conducted on allelopathy to explore its mechanism of straw aqueous extracts of different garlic varieties on seed germination and seedling growth of tomato.
【方法】将G84、G07、G89、G08、G09、G88、G64、G93、G57和G73等10个大蒜品种的水浸提液分别配成0。
2) Ecotype of garlic varieties
大蒜品种生态型
3) Garlic products
大蒜产品
1.
Resolve in the number of garlic products has been made and unprecedented achievements in China.
我国在解决大蒜产品数量方面已经取得了前所未有和举世瞩目的成就,各类大蒜产品(速冻蒜米、腌制蒜米、脱水蒜片、蒜粉、蒜泥、蒜汁、油炸大蒜、大蒜饮料等)数量充足。
4) Garlic products
大蒜制品
1.
The article concentrated on several pathogens which were under affection of garlic and garlic products.
以大蒜及大蒜制品对几种致病菌活性的影响为内容,进行了实验研究。
5) Garlic
[英]['ɡɑ:lɪk] [美]['gɑrlɪk]
大蒜品质
1.
Primary Study on the Relations between Agricultural geological Background and Garlic Quality in Jinxiang County;
金乡县农业地质背景与大蒜品质关系初探
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。