1) Allium bakei
腌制藠头
1.
Identification and biological characteristics of lactic acid bacteria from the natural fermentation of Allium bakei;
腌制藠头发酵过程中乳酸菌的鉴定及生物学特性比较研究
2) Allium chinense G.Don
藠头
1.
Under the optimized condition, the highest allicin content in pickled Allium chinense G.
运用均匀实验设计和响应面分析相结合的方法考查了HNO3、pH对测定盐渍藠头中蒜素含量的影响;确定了最佳测定条件为硝酸用量0。
2.
The aim is promote the research and development of Allium chinense G.
本文着重介绍了藠头的腌制工艺现状,以期为藠头的进一步加工提供技术储备,希望能引起业界对藠头研究的关注。
3.
In addition,some trends on the further processing and utilization of Allium chinense G.
介绍了藠头的化学组成及主要功能成分,分析了藠头功能作用的研究情况,提出了藠头深加工的研究方向和利用途径。
3) Allium chinense
藠头
1.
Effects of inoculated lactic acid bacteria on pickling process and quality of sweet and sour Allium chinense;
接种乳酸菌对甜酸藠头腌制工艺和品质的影响
2.
Allium chinense-A useful and untapped pharmaceutical/food resource;
藠头—有待大力开发药食两用的资源
4) scallion
[英]['skæliən] [美]['skælɪən]
藠头
1.
Occurrence and damage of Rhizoylyphus ecMnopus in scallion export plantation base in Wuhan.;
武汉江夏区出口藠头种植基地刺足根螨的发生与危害
5) Chinese onion
藠头
1.
Chinese onion production is one traditional competitive industry and Chinese onion is also one important exportable agricultural commodity in Xiangyin County.
藠头是湘阴县的传统优势产业,又是重要的出口农产品。
2.
A new ELISA method was established,together with electrochemical method for carbamate pesticide residues detection of 200 export Chinese onion samples.
建立了克百威ELISA检测技术,配合电化学法对200份出口藠头样品进行氨基甲酸酯类农药残留检测。
6) Allium chinensis
藠头
1.
Effect of Soil Disinfection with Solarization on Growth of Allium chinensis
太阳热土壤消毒对藠头生长的影响
2.
Cultivation Technology Regulation of Green Food Crop Allium chinensis
绿色食品藠头栽培技术规程
3.
A Planting Trial and Correlation Analysis of Main Agronomic Characters of Allium chinensis in Shengmi,Jiangxi
江西生米藠头栽培试验及其主要农艺性状相关分析
补充资料：藠头
1.即藠子。详"藠子"。
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