1) fancyfabric
花色织物
2) flower colour
花色
1.
The segregation ratios of the flower colour and the erucic acid content were analyzed in the F_1,BC_1,F_2,and DH(doubled haploid) populations.
对亲本、F1、BC1、F2 和DH(doubledhaploid) 5个世代的花色及芥酸含量进行分析 ,结果表明 :花色受单基因控制 ,且白花对黄花为显性 ;芥酸含量仅表现出一对基因的差异且具有加性效应的遗传模式。
2.
The character of flower colour and high nicotine conversion inherited steadily,the average nicotine content of their offsprings decreased,while nornicotine content increased significantly.
通过对发现的5株白肋烟B37花色突变株后代的连续观察与研究,结果表明,5株白花突变株当代均为高烟碱转化株;随着世代的增加,白花后代群体花色遗传稳定,高转化率性状更趋于纯合;烟株群体的平均烟碱含量明显下降,降烟碱则明显上升,烟株群体生物碱表现为以降烟碱为主。
3.
Cloning genes related to flower colour and flower organ identity from N.
克隆与中国水仙花型和花色发育相关的功能基因,建立优化的中国水仙遗传转化体系,不仅可以在一定程度上揭示中国水仙花型和花色的变异机理,还可为利用植物基因工程改良中国水仙的观赏性状提供理论依据和技术支持。
3) flower color
花色
1.
Effects of aluminium on growth and flower color of impatiens hawkeri;
铝对新几内亚凤仙生长发育及花色的影响
2.
Expression characteristics of the flower colors of Prunus mume ‘Nanjing Hongxu’and Prunus mume ‘Nanjing Hong’;
梅花‘南京红须’、‘南京红’花色的呈现特征(英文)
4) assortment
花色
1.
The genetic engineering technology has been massively applying and made a bigger progress in the aspects of assortment,flower shape,flower fragrance,flower season and resistance of ornamental plant,which also has provided the brand-new mentality and the method for flowers and plants character and the quality improvement.
基因工程技术已在观赏植物的花色、花形、花香、花期、抗性等方面大量应用并取得了较大的进展,为花卉的性状和品质改良提供了全新的思路和手段。
2.
The best formulation and craft condition to process the assortment vegetable sausage were made sure by organic inspection,physicochemical analysis and microbial detection of them.
通过测定香肠的感官、理化和微生物指标,确定花色蔬菜香肠最佳配方和加工工艺。
5) anthocyanins
花色苷
1.
Thermal degradation kinetics of anthocyanins in Myrica rubra juice and concentrate;
杨梅澄清汁及浓缩汁中花色苷热降解动力学的研究
2.
Recognition of red wines from different grape cultivars by high-performance liquid chromatography anthocyanins fingerprint;
不同品种红葡萄酒花色苷高效液相色谱指纹图谱识别
3.
CO_2Supercriticalness: Ultrasonic Wave Combined Technique on Extraction Process of Anthocyanins(Glycosides);
CO_2超临界—超声波联用技术萃取花色苷工艺
6) anthocyanin
花色苷
1.
Stability of anthocyanin in pomegranate juice and its degradation kinetics;
石榴汁花色苷热稳定性及其降解动力学研究
2.
Study on the method for extracting anthocyanin pigment from purple plant of new breed of maize;
新品种玉米的紫色植株中花色苷色素提取方法研究
3.
The Extraction of Anthocyanin Pigment from Wild Blueberry;
野生蓝莓果实中花色苷色素提取工艺的研究
参考词条
补充资料：花色膳点
花色膳点
原料：面粉。
调料：糖、各色食用色素。
操作方法：
(1)将面粉加工后，做成各种膳点
(2)将各种膳点上玉蒸10分钟左右捞出，装盘即成。
特点：甜、糯。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。