1.
locust bean gum
刺槐豆胶（印花糊料）
2.
The galactomannan of locust bean gum has fewer branch units than does guaran
刺槐豆胶与瓜拉那相比支链较少
3.
Guar and Locust Bean Gums Guar and locust bean gums are important thickening polysaccharides for both food and nonfood uses.
瓜耳胶和刺槐豆胶瓜耳胶和刺槐豆胶在食品和非食品应用中是重要的增稠多糖。
4.
STUDY ON LITCHI PRESERVING WITH COMPOUND COATING ANTISTALING AGENT OF LOCUST BEAN GUM AT LOW-TEMPERATURE
刺槐豆胶复合涂膜保鲜剂低温保鲜荔枝的研究
5.
Examples of the former type are algins and of the latter guar and locust bean gums.
前者的例子是藻酸铵,后者的例子是瓜耳胶和刺槐豆胶。
6.
The effect of artemis sphaerocephala krasch gum (ASK gum) on the quality of frozen dough was determined, and was compared with that of locust bean gum.
本文主要研究了沙蒿胶对冷冻面团品质的影响,并将其作用效果与刺槐豆胶进行了比较。
7.
Study on the selective removal of fibrinogen and plasma cholesterol by degraded carboxymethyl Sophora bean gum
一种新型植物多糖血液纤维蛋白原清除剂——羧甲基降解槐豆胶的制备和研究
8.
Any of several other leguminous plants, such as the rose acacia.
刺槐，毛洋槐豆科植物的一种，如毛洋槐
9.
genus of South African leguminous shrubs often placed in genus Sophora.
南非的豆科灌木的属，经常分在槐属里。
10.
Predation of Cyamophila willieti by the adults of Harmonia axyridis
异色瓢虫成虫对槐豆木虱的捕食作用
11.
[Active ingredients] fresh honey, essence oil of pagodatree flower, plant collagen.
新鲜蜂蜜，槐花精油，植物胶原蛋白。
12.
Sophora japonica is the flowers and buds of Sophora japonica L. mostly used in resisting inflammation, hemostasia, antivirus, and so on.
槐花为豆科植物槐的干燥花及花蕾，主要用于抗炎、止血、抗病毒等作用。
13.
Any of several similar or related trees, such as the honey locust or the carob.
洋槐类似或相关的几种树，如美洲皂荚或稻子豆树
14.
cajan was evidently lower , particularly for N and Ca.
与油松、刺槐、板栗、锥栗等相比,木豆对养分的利用效率明显偏低。
15.
A Preliminary Study on the Allelopathy of Vetiver and A. Fruticosa to Legume Crops;
香根草和紫穗槐浸提液对豆类作物化感作用的初步研究
16.
Preparation of TASa Chitosan Dental Ulcer Paste and Determination of Sophocarpine in the Paste
苦豆子壳聚糖口腔溃疡贴的制备及其槐果碱的含量测定
17.
Effects of Soybean Protein Coagulating Properties on Tofu;
大豆蛋白凝胶特性对豆腐品质影响研究
18.
Study on Gelation of Soy Protein and Preparation and Properties of EDTAD Modified Soy Protein Gels;
大豆蛋白的凝胶性与EDTAD改性大豆蛋白凝胶的制备与性能的研究