1) Capsella bursa-pastoris
荠菜Capsella bursa-pastoris
2) Capsella bursa-pastoris L
荠菜
1.
Analysis of Volatile Constituents of Capsella bursa-pastoris L.;
荠菜挥发性化学成分的分析
2.
Determination of Rare Earth Elements in Capsella bursa-pastoris L with Inductively Coupled Plasma Mass Spectrometry;
运用电感耦合等离子体质谱法测定荠菜中稀土元素的研究
3.
The processing technology of functional Capsella bursa-pastoris L.
以荠菜为主要原料,运用正交试验法对荠菜果冻的加工工艺进行了研究。
3) Capsella bursa-pastoris
荠菜
1.
Study on Rapid Propagation Technology of Capsella bursa-pastoris;
荠菜无菌快速繁殖技术的研究
2.
Cultivation and Processing of Capsella bursa-pastoris;
森林野菜荠菜的有机栽培和加工利用
3.
Cloning and Evolutionary Analysis of Homologous Sequences of LEAFY Gene in Capsella bursa-pastoris(Cruciferae);
荠菜LEAFY同源基因的克隆与进化分析
4) pickpurse
荠菜
1.
Determination of trace elements in pickpurse and maror by atomic absorption spectrometry;
原子吸收法测定荠菜和苦菜中微量元素
2.
Study on the Technology of Extracting Total Flavonoids from Pickpurse by Microwave-assisted Method;
微波辅助法提取荠菜中总黄酮的工艺研究
5) Capsellae bursa-pastoris
荠菜
1.
Studies on Anti-inflammatory Stypticity Effects of Capsellae bursa-pastoris;
荠菜抗炎止血药理作用研究
2.
Studies on Anti-inflammatory Effect of Capsellae bursa-pastoris;
荠菜的抗炎药理作用研究
6) Shepherd s-purse
荠菜
1.
Germination Experiment of Shepherd s-purse Seeds under Salt Stress;
盐胁迫下荠菜种子发芽试验
参考词条
补充资料：拌荠菜香干
拌荠菜香干
原料: 原 料：
嫩荠菜500克，熟芝麻屑50克，香豆腐干125克，熟冬笋25克，熟胡萝卜50克，精盐20克，味精3克，白糖10克，麻油50克。
制法: （1）将荠菜择洗干净，放沸水锅中焯水，然后沥干，切成细末，放入盘中。
（2）将豆腐干、冬笋、胡萝卜分别切成末，用沸水烫过，沥干，放在荠菜上，撒上芝麻屑，加入精盐、白糖、味精、淋上麻油，拌匀即成。
特点: 色泽鲜艳，用料丰富，软脆适口，清香味美，为初春应时佳蔬。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。