1) mung bean nuclease
绿豆芽核酸酶
2) mung-bean nuclease
绿豆核酸酶
3) mung bean sprout
绿豆芽
1.
Optimization of compound osmsticum formula and its effects on the vaccum freeze-drying of mung bean sprouts;
复合渗透液配方优化及其处理对绿豆芽真空冷冻干燥的效果
2.
Color retention technology of canned mung bean sprouts was studied in this text.
以新鲜绿豆芽下胚轴为材料,研究了绿豆芽罐头加工中的烫漂护色工艺。
3.
A clear compounded drink was made from mung bean sprouts, soybean sprouts and apples by a special technology.
将绿豆芽、黄豆芽和苹果经特殊工艺加工成复合型澄清饮料 ;对生产中的关键工序进行了详细研究 ,并确定了产品的最佳配
4) Green bean sprouts
绿豆芽
1.
Fresh green bean sprouts were used to process into dehydrated green bean sprouts through hot-air drying after pretreating with maltodextrin mixture.
以新鲜绿豆芽为主要原料,采用麦芽糊精混合液进行预处理,经热风干燥加工脱水豆芽。
2.
Sod from green bean sprouts was purified through(NH4)2SO4.
采用硫酸铵盐析、超滤、ＤＥＡＥ－ＳｅｐｈａｄｅｘＡ－５０柱层析，从绿豆芽中提纯了超氧物歧化酶。
5) Mung vean sprout's rootlet
绿豆芽根
6) mungbean sprout
绿豆芽
1.
Development of compound juice drink of mungbean sprout and apple;
绿豆芽苹果复合果汁的研制
2.
This paper researched the content of main nutrition of the soybean sprout and the mungbean sprout,the result indicated that the soybean sprout has higher nutritional value.
本文以绿豆芽和黄豆芽为研究对象,比较了两者所含主要营养成分的含量高低。
补充资料：菠菜炒绿豆芽
菠菜炒绿豆芽
菠菜炒绿豆芽
主料：
绿豆芽、菠菜、粉丝、鸡蛋、大葱、芝麻
调料：
芝麻油、盐、天添鲜
操作：
1、把鸡蛋的蛋黄和蛋清分别放入两个瓷碗中，抽打起泡，摊成薄鸡蛋饼，将蛋黄饼和蛋白饼分别切成细丝；
2、菠菜、绿豆芽分别焯一下水，大葱切段，粉丝水发，煮透；
3、锅入油烧六成热，煸炒大葱，放入绿豆芽，翻炒几下，加入粉丝、菠菜丝、鸡蛋清丝、鸡蛋黄丝、盐、天添鲜，炒匀，淋上芝麻，入盘即可。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。