2) Brassica napus dehydrin (Bndhn ERD10)
油菜脱水素
3) 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.
Kinetics of Fermentation on Capsella bursa-pastoris L. and Tomato Mixed Juice with Lactobacillus acidophilus and Lactobacillus plantarum
乳酸菌发酵荠菜-番茄复合蔬菜汁的动力学研究
4) 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
5) pickpurse
[英]['pikpə:s] [美]['pɪk,pɝs]
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
6) 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
补充资料：素炒荠菜
素炒荠菜
原料: 原 料：
荠菜250克，植物油，黄酒，精盐，味精各适量。
制法: （1）荠菜整理，去杂质，用清水洗净。
（2）炒锅上旺火，放油烧热，投入荠菜，急火翻炒至软，注入少量水，盖好锅，煮3-5分钟，加入精盐，黄酒，味精翻炒几下，盛起即成。
特点: 清淡鲜香，明目益胃，健脾祛风，清热解毒。
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