1) cucumber pickle
黄瓜酸果
2) fruit cucumber
水果黄瓜
1.
The fatty acids of fruit cucumber and dry cucumber were extracted by Soxhlet extraction, 11 fatty acids were separated and identified by GC-MS.
采用索氏提取法对水果黄瓜和旱黄瓜中脂肪酸进行了提取,以气相色谱-质谱联用仪分别进行了分析。
2.
The fatty acids of fruit cucumber were extracted by Soxhlet extraction,11 fatty acids were separated and identified by GC/MS.
采用索氏提取法提取水果黄瓜中的脂肪酸,用气相色谱-质谱联用仪进行分析,分离鉴定出11种脂肪酸,其主要化学成分为9,12-十八碳二烯酸和9,12,15-十八碳三烯酸。
3) cucumber fruit
黄瓜果实
1.
Improved method for detecting lipoxygenase activity from cucumber fruit;
黄瓜果实脂氧合酶活性测定方法的建立
2.
The result showed that the dry matter of cucumber fruits were about 4%～5%, and it increased as the potassium fertilizer increased.
结果表明:各处理商品成熟黄瓜果实的干物质含量为4%～5%,干物质含量随着钾(K)肥用量的增加而增加。
4) Mini-cucumber
水果型黄瓜
1.
A New Mini-cucumber F_1 Hybrid —‘Zhexiu No.1’;
水果型黄瓜新品种浙秀1号的选育
2.
A New Mini-cucumber F_1 Hybrid —‘Jingyanmini No.2’;
水果型黄瓜京研迷你2号的选育
3.
A New Mini-cucumber F_1 Hybrid —‘Dongnong 804’
水果型黄瓜新品种东农804的选育
5) acid cucumber
酸黄瓜
1.
This paper discuss the processing technology of acid cucumber on tender cucumber.
探讨了以小黄瓜为原料 ,生产酸黄瓜的加工工艺。
6) Lactic acid cucumber
乳酸黄瓜
补充资料：黄瓜肉片
原料
猪肉片150克，黄瓜100克，花生油40克，白糖25克， 葱、姜、蒜各25克，水淀粉20克，醋20克，酱油15克，料酒15克，精盐2克，味精1克。
制法
（1）用1克精盐5克水淀粉将猪肉片上浆；葱、姜、蒜切片；把白糖、醋、酱油、料酒、精盐、味精、水淀粉调成汁待用。
（2）植物油倒入炒锅烧热，放入肉片炒散，把黄瓜片、葱片、姜片、蒜片一同下锅稍炒，烹入调好的汁，炒熟即可。
特点
味似荔枝，酸甜可口。
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