1) salted bracken
卤蕨菜
2) Acrostichum aureurm
卤蕨
1.
Isolation and identification of the chemical constituents from Mangrove plant Acrostichum aureurm;
红树植物卤蕨化学成分的分离与鉴定
2.
Antibacterial constituents from the endophytic fungus Penicillium sp. 0935030 of mangrove plant Acrostichum aureurm;
红树植物卤蕨内生真菌Penicillium sp. 0935030中的抗菌活性成分研究
3) Pteridium aquilinum
蕨菜
1.
Study on the Technologic Conditions of Purifying Total Pteridium aquilinum Flavonoids by AB-8 Macro-resin Absorption;
大孔树脂柱层析法纯化蕨菜总黄酮的工艺条件研究
2.
Pre-treatment technology of pteridium aquilinum before quick freezing;
蕨菜速冻前预处理工艺的实验研究
3.
Effects of freezing process on quality of pteridium aquilinum and the change of enzymatic activity;
速冻对蕨菜品质的影响及酶活性变化的试验研究
4) fern
[英][fɜ:n] [美][fɝn]
蕨菜
1.
Study on technique of processing fern packaged with soft materials;
软包装蕨菜的生产工艺研究
2.
Determination of Copper and zinc in schisandra、arimillaria mellea and fern By Flame Atomic Absorption Spectrophotometry;
火焰原子吸收光谱法测定五味子、榛蘑、蕨菜中的铜和锌
3.
γ-aminobutyric acid in fern leaves and stems was extracted by leaking, isolated by column chromatography and guantitatively dctermined by dual wavelength thin layer scanning method.
用渗漉法对蕨菜叶、茎中的γ-氨基丁酸进行了提取,并用柱层析法对提取物进行了分离。
5) Pteridium aquilinum var. latiusculum
蕨菜
1.
Extract rough flavonoid from pteridium aquilinum var.
用 70 %乙醇提取蕨菜黄酮类化合物 ,得到粗黄酮 ,经聚酰胺纯化 ,得到精制黄酮。
2.
Using tender Pteridium aquilinum var.
以鲜嫩蕨菜为原料,研究了蕨菜护色技术及其罐头的加工工艺。
6) Pteridium aquilinum var.Latiusculum
蕨菜
1.
Analysis and Contrast on the Nutrition Components among Wild and Cultivated Pteridium aquilinum var.latiusculum and Common Vegetables;
栽培蕨菜与野生蕨菜和常见栽培蔬菜营养成分的对比分析
2.
Kinetic Property of Polyphenol Oxidase (PPO) in Pteridium aquilinum var.latiusculum;
蕨菜多酚氧化酶的酶学性质
3.
The present paper Preliminarily studied the influence of pH and Ca~(2+) on the flavonoids accumulation in harvested Pteridium aquilinum var.
初步研究了pH和Ca2+对采摘后蕨菜中类黄酮积累的影响。
补充资料：蕨类松叶蕨(Psilotum nudum)
[图]
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