1) chestnut-like aroma
板栗香
1.
The teas are classified into two categories—teas with chestnut-like aroma and other ones without chestnut-like aroma, according to the organoleptic evaluation results carried out by experienced experts.
由经验丰富的感官审评专家对各茶样进行感官审评,依据感官审评结果将茶样分为板栗香型、非板栗香型两大类;应用Bayes逐步筛选过程对具有板栗香茶样的共有成分先进行筛选,再以筛选出的香气成分为变量,建立判别方程。
2) chestnut
[英]['tʃesnʌt] [美]['tʃɛs'nʌt]
板栗
1.
Study on technology of lactic acid fermented chestnut and raw milk;
乳酸发酵型板栗乳饮料工艺的研究
2.
Effect of heat treatment on the calcification and physiological characteristics of chestnut;
热处理对板栗果实石灰化和生理特性的影响
3.
Application of chitosan in antibrowning of chestnut kernel;
壳聚糖对板栗褐变的抑制作用
3) Chinese chestnut
板栗
1.
Study on browning and color protecting of fast-dissolving instant Chinese chestnut powder;
速溶即食板栗粉加工过程中的褐变及护色的研究
2.
Detection of lead and cadmium in Chinese chestnut by acieration-acid dissolving stove spectrometry;
碳化-酸溶消解石墨炉光谱法测定板栗中铅、镉的研究
3.
Study on fermentation technology of Chinese chestnut health wine;
板栗保健酒发酵工艺的研究
4) Castanea mollissima Blume
板栗
1.
Effects of green manure on soil nutrients and bio-properties of Castanea mollissima Blume plantations;
种植绿肥对板栗林土壤养分和生物学性质的影响
2.
Effects of “Shifengle” on the photosynthetic characteristics, water use efficiency and products of Castanea mollissima Blume.;
“施丰乐”对板栗光合特性、水分利用效率及产量的影响
5) Castanea mollissima
板栗
1.
Investigation on Natural Enemy and Pest-Disease of Castanea mollissima in Central Yunnan;
云南滇中地区板栗病虫害及天敌调查研究
2.
Investigation on Production of Castanea mollissima in Luotian County;
罗田县板栗产业生产调查
3.
Relationship between Septobasidium felts and varieties and interior substance of peel of Castanea mollissima;
板栗膏药病与品种及树皮内含物的关系
6) Castanea mollissima Bl
板栗
1.
Preliminary Discussion on Hybrid New Strain Breeding for Early-bearing and High-yield and Good Quality for Castanea mollissima Bl. in Hubei;
湖北早实丰产优质板栗杂交新品系育种初探
2.
Determination of Amylopectin in Castanea mollissima BL.by Dual-wavelength Spectrophotometry;
板栗支链淀粉含量的双波长测定方法
3.
Study on the Genetic Diversity of Main Economic Characters of Castanea mollissima Bl.;
板栗品种重要经济性状遗传多样性研究
补充资料：板栗香菇
原 料：
水发香菇150克，板栗200克，鲜汤150克，豆油40克，酱油30克，味精、葱、姜、白糖、淀粉少许。
制法: （1）先将香菇切片，板栗用刀砍一下，刀入栗肉3/5，皮壳要相连，放入清水锅内烧开约1分钟，栗壳裂开时，趁热剥去外壳和内皮，栗肉用刀切成厚片。
（2）锅烧热放入豆油，将香菇、板栗片同时下锅煽炒，随即加入酱油、糖、姜末、鲜汤烧开后，改成小火焖3分钟，再改用旺火，加味精，用水淀粉勾芡，翻炒几下，淋入香油，即可装盘。
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