1) variant russula
全绿红菇
2) tacky green russula
铜绿红菇
3) green russula
(食用菌)灰绿红菇
4) green quilt russula
(食用菌)绿裂红菇
5) Russula virescens
绿菇
1.
Isolation of the protoplasts from the strain isolated from fruit body of Russula virescens and regeneration of the protoplasts;
绿菇子实体菌株的原生质体分离及再生菌株的获得
2.
Based on the biological and ecological characteristics of Russula virescens, several forest management measures were taken comparing with the test in order to increase the fruitbody production of this species in the field.
根据绿菇的生物学及生态学特性,本研究采取一系列的林间管理措施进行对比试验。
6) Russula sp
红菇
1.
Effects of Rare Earth Elements of Praseodymium , Neodymium and Erbium on Production of Polysaccharide by Submerged Fermentation of Russula sp.;
稀土元素镨、钕、铒对红菇多糖深层发酵的影响
2.
Effect of initial pH and culture time on production of polysaccharide by submerged fermentation of Russula sp.;
pH值及培养时间对红菇多糖深层发酵的影响
3.
Optimization of Medium for Mycelia Growth and Polysaccharides Production by Submerged Fermentation of Russula sp.;
深层发酵生产红菇菌丝体和多糖的培养基优化研究
补充资料：红菇绿虾
红菇绿虾
主料：虾
辅料：香菇、青红椒、葱、姜
调料：盐、白糖、白酒、淀粉
烹制方法：
1、将虾洗净后放入白酒、淀粉、盐、姜片腌10分钟，青红椒、香菇切成块；
2、坐锅点火倒油，放入虾炒变色后取出，放入葱煸香，加入香菇、青红椒 翻炒，倒入虾翻炒调味出锅即可。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。