2) leaf vegetable
叶类蔬菜
1.
Nitrate and Nitrite Contents Research of the Leaf Vegetables in Storing Process;
叶类蔬菜贮存过程中硝酸盐和亚硝酸盐的含量研究
2.
Leaf vegetable is rich in vitamin,mineral and other nutritional materials and also the most important vegetable in our life.
综述了硝酸盐在叶类蔬菜中的积累的现状,影响因素及降低蔬菜内硝酸盐含量的措施。
3) leafy vegetable
叶类蔬菜
1.
The cause of nitrate accumulation in leafy vegetables;
叶类蔬菜的硝态氮累积及成因研究
2.
It was concluded that leafy vegetables could be washed in such a washer.
以叶类蔬菜为研究对象,以自来水为清洗介质,以气泵为气泡产生源,在自制的由透明玻璃和不锈钢板搭建的试验台上进行模拟试验。
4) leguminous vegetables
豆类蔬菜
1.
A method was developed for determination of fipronil residue in leguminous vegetables with solid-phase extraction(SPE) combined with gas chromatography.
建立氟虫腈在豆类蔬菜中的残留气相色谱分析方法。
5) gourd vegetables
瓜类蔬菜
1.
This paper is the first part of the insect communities studies in the gourd vegetables carried out in the suburbs of Chongqing City China.
本文是重庆市郊瓜类蔬菜昆虫群落研究结果的第一部分 ,主要报道瓜类昆虫群落 (包括蛛形纲和软体动物门中的一些有害生物及天敌 ,下同 )的组成和结构 。
6) Bud type vegetables
芽类蔬菜
补充资料：葱蒜类蔬菜
具有特殊气味的一类蔬菜。如葱、大蒜、洋葱、韭菜、薤(荞头、b07c头)、韭葱等。富含糖分、维生素c以及硫、磷、铁等矿物质，并含有杀菌物质(硫化丙烯)，有促进食欲、调味、去腥和医疗等作用。
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