1.
Study on the Biology,Amino Acid and Mineral Elements of the Pollen of Areca catechu L.
槟榔花粉的生物学、氨基酸和化学元素含量研究
2.
Research on application pulverizing resistance rate to contrast hardness of softened areca nut hull
抗粉碎度比较评价软化槟榔壳硬度的研究
3.
Separation and Quantitative Determination of Arecoline and Arecaidine by Capillary Electrophoresis
毛细管电泳法分析槟榔中槟榔碱和槟榔次碱
4.
veloute sauce seasoned with herbs and shallots and capers.
用香草、葱和腌马槟榔花蕾作调料的白汁沙司。
5.
(4)The difference of arecoline contents in Long-strain and short-strain of Areca catechu is not significant;
(4)长、短蒂花品种之间槟榔碱含量差异不显著;
6.
"The Betel nut is the seed of the areca, or Betel, palm (Areca catechu), family Palmae; the Betel leaf is from the Betel pepper, or pan plant (Piper Betle), family Piperaceae."
槟榔子是棕榈科槟榔树的种子;而槟榔叶是槟榔胡椒,或科蒟的叶。
7.
You can tell the difference between a fresh and a stale betelnut.
可以看出新鲜槟榔和过期槟榔的不同。
8.
Study on the Development of Tourism Landscape System in Ethnic Villages--Taking Da Binglang Dai Nationality Village in Yunnan Province as an Example;
民族村寨旅游景观系统的开发研究——以云南大槟榔花腰傣村寨为例
9.
Morphology of the Flower and Fruit and Seed of Capparis Masaikai Levl., an Indigenous Sweet-protein Producing Plant in China
中国特有产甜蛋白植物——马槟榔花果及种子形态学
10.
Advances of Research on Bioactivity Substances and Processing Food of Areca Fruit
槟榔果中的生理活性物质及槟榔食品研究进展
11.
Analysis of Resulted Cancer Matter Arecoline and Safrole in Edible Betelnut;
食用槟榔内致癌物质槟榔碱和黄樟素的分析
12.
Analysis on the routine nutritive components contents and arecoline of different areca nut
不同槟榔果常规营养成分和槟榔碱含量分析
13.
Study of the impact of pretreatment on arecoline extraction rate
槟榔预处理方式对槟榔碱提取率的影响
14.
seed of betel palm; chewed with leaves of the betel pepper and lime as a digestive stimulant and narcotic in southeastern Asia.
槟榔的种子;在东南亚和萎叶胡椒粉的叶子,酸橙一起咀嚼有助消化和麻醉。
15.
Butanolextract of Areca catechu L.has certain inhibiting effect on the midgut amylase activity ofconfused flour beetle larvae.
槟榔—正丁醇提取物对杂拟谷盗幼虫中肠淀粉酶的活性具有一定的抑制作用。
16.
a mayonnaise sauce flavored with herbs and mustard and capers; served with e.g. salad and cold meat.
用香草、芥末和腌马槟榔花蕾作调料的蛋黄酱沙司；同沙拉和凉肉一起食用。
17.
Content of arecoline, taste and mastication of edible areca catechu treated by microwave has not significant variation.
微波处理对食用槟榔的槟榔碱含量、口味、咀嚼性没有明显影响。
18.
Prenatal exposure to arecoline (areca nut alkaloid) and birth outcomes
出生前暴露于槟榔碱(槟榔果中的生物碱)及其出生转归