1) Baozi Stuffed with Preserved Vegetable
雪菜包
2) Brassica juncea var.crispifolia
雪菜
1.
Effects of Cd and Pb on the Bioaccumulation of La in Brassica juncea var.crispifolia;
镉和铅胁迫对雪菜吸收镧的影响
2.
Interactive Effects of La and Cd on Plant Growth and Accumulation of Elements in Brassica juncea var.crispifolia;
La和Cd相互作用对雪菜生长和元素累积的影响
3) potherb mustard
雪菜
1.
Studies on technology of a convenience food consisted of club mackerel and potherb mustard;
雪菜鲐鱼方便食品的研制
2.
Potherb mustard also names the greens mustard or the ardisia solonacea.
雪菜(Potherb mustard)又名雪里蕻或雪里红，学名Brassica Jncea Coss。
4) HC-Pro gene
雪菜
1.
CP and HC-Pro genes of isolate NBXC were then amplified by immunoca.
1 浙江雪菜花叶病病原鉴定 从浙江宁波雪菜上获得病毒分离物NBXC,摩擦接种8种鉴别寄主。
2.
Immunocapture reverse transcription PCR (IC-RT-PCR) were also used to amplify the CP and HC-Pro genes of TuMV in selected samples, and products with the exp.
从浙江宁波雪菜上获得97株呈花叶症状的病毒样品,三抗体夹心(TAS) ELISA检测表明97株雪菜花叶样本均检测到芜菁花叶病毒(Turnip mosaic virus, TuMV),所有的样本都没有检测到黄瓜花叶病毒(Cucumber mosaic virus,CMV) 和烟草花叶病毒(Tobacco mosaic virus,TMV);利用免疫捕捉反转录 PCR (IC-RT-PCR)对部分TuMV样本中的CP和HC-Pro基因进行了扩增,所有样品都得到约0。
5) Cabbage
[英]['kæbɪdʒ] [美]['kæbɪdʒ]
包菜
1.
A rapid GC-MS/MS method has been developed for the determination of Se-methylselenocysteine(met-Se-cys)and selenomethionine(Se-met)in selenium-enriched cabbage by using ethyl chloroformate(ECF)as a derivation reagent under multiple reaction monitor(MRM) mode.
建立了一种快速分析富硒包菜汁中硒甲基硒半胱氨酸和硒蛋氨酸含量的方法。
2.
The head rot was one of important diseases on cabbage(Brassica oleracea),could cause the whole head rot,and affect the quality and quantity of cabbage.
球腐病是在包菜上发生的一种重要病害,能引起整个包菜叶球的腐烂,严重影响包菜的产量与品质。
6) pickled brassia juncea
腌雪菜
1.
Research on the compound flavor enhance formula forthe desalt pickled brassia juncea;
脱盐腌雪菜复合鲜味剂的调配研究
补充资料：雪菜鳅鱼
原 料：泥鳅400克，咸雪里蕻30克，姜片8克，葱段10克，精盐2克，绍酒10克，糖色2克，鸡汤200克，麻油5克，色拉油500克（耗约100克）。
制法:
（1）将泥鳅宰杀去内脏，放碗内，加姜片（4克）、葱段（6克）、精盐（2克）、绍酒（6克）拌匀，腌渍15分钟。雪里蕻洗净，切成末。
（2）炒锅置旺火上，加入色拉油烧至九成热，投入泥鳅，炸至呈浅棕黄色时捞出沥油。
（3）炒锅复置旺火上，加入色拉油烧至五成热，下姜片、葱段、糖色、雪里蕻末炒出香味，加鸡汤、糖色、精盐、绍酒烧沸，下泥鳅加热至汤汁渐干时，放味精、麻油推匀起锅，晾凉装盘即成。
特点: 色泽棕红，雪菜香味扑鼻，鳅鱼酥软。
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