2) leaf mustard
叶用芥菜
1.
The effects of pickling on the contents of antioxidant compounds and antioxidant activity in different cultivars of leaf mustard were investigated.
本试验以4个不同品种叶用芥菜为材料,研究了腌制加工对叶用芥菜抗氧化物质含量(维生素C、总酚、总黄酮)和抗氧化活性(TEAC值和FRAP值)的影响。
2.
The cytoplasmic male sterility (CMS) was transferred into leaf mustard by inter varietal hybridization and subsequent backcrosses cms donor as using tuber mustard.
采用榨菜细胞质雄性系为不育源,通过变种间杂交和回交的方法,转育叶用芥菜细胞质雄性不育种质。
3.
Effects of nitrogen and sulphur application on nutritional quality of pickled leaf mustard(Brassica juncea,cv.
通过对不同氮硫处理的两个品种叶用芥菜(雪里蕻和包包青菜)进行腌制加工,研究氮硫对其营养品质的影响。
3) Leaf mustard (Brassica juncea Coss.)
叶用芥菜(Brassica juncea Coss.)
4) Fineleaf schizonepeta herb
荆芥叶
1.
Microwave Technique Extraction and Content Determination of total flavone in fineleaf schizonepeta herb;
荆芥叶中总黄酮的微波提取及含量测定
5) Schizonepeta tenuifolia
裂叶荆芥
1.
Microwave Extraction and Content Determination of Total Flavonoids in Schizonepeta tenuifolia(Benth) Briq. Leaves during Different Growing Periods;
不同生长期裂叶荆芥叶中总黄酮的微波提取及含量测定
6) leaf mustnrd
芥菜叶
补充资料：素炒芥菜
素炒芥菜
原料: 原 料：
芥菜200克，姜末5克，酱油5克，味精，食盐适量，葱花10克，色拉油30克。
制法: （1）将芥菜洗净，切成细丝，放盘中待用。
（2）炒锅上火，注入色拉油，烧热下葱花，姜末炝锅，放芥菜丝，酱油，食盐翻炒至熟。
（3）把味精撒入锅内，调匀出锅，盛入汤盆即可。
特点: 明目解毒，防止眼睛昏花。
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