1.
Study on Pre-treatment Conditions and Rehydration Characteristics of Dehydrated Amaranth;
脱水苋菜预处理条件及其复水特性研究
2.
Study on the Interaction Between Amaranth and Bovine Serum Albumin in [Bmim]BF_4 Aqueous Two-phase System
[Bmim]BF_4双水相中苋菜红与牛血清白蛋白作用研究
3.
Influence of culture parameters on decolorization and biodegradation of amaranth by white rot fungus J610-D
影响白腐真菌J610-D对染料苋菜红脱色降解的培养因素
4.
Food additive--Amaranth
GB4479.1-1996食品添加剂苋菜红
5.
Influences of nitrogenous fertilizer forms on quality of amaranth under different water conditions
不同水分条件下氮肥形态配比对苋菜品质的影响
6.
The Determination of Moisture and Crude Fat Content in Wuzhishan City Several Characteristic Vegetables
五指山特色蔬菜守宫木、马齿苋中水分、粗脂肪含量的测定
7.
Field experiment was conducted to study the effect of water and nitrogen on yield and nitrate content of amaranth (Amaranthus tricolour) and spinach (Spinacia oleracea) and their water use efficiency.
通过田间试验研究不同水氮管理对苋菜和菠菜的产量、水分利用效率及硝酸盐含量的影响。
8.
They evaporated the vegetables.
他们给这些蔬菜脱水了。
9.
dehydrated eggs [foods, vegetables]
脱水蛋粉 [食品,蔬菜]
10.
To preserve by removing water from(vegetables, for example).
脱水保存通过使（例如，蔬菜）脱水来保存
11.
Processing of dehydrated dieffenbachia and pakchoi
脱水蔬菜(万年青、油冬儿菜)加工方法
12.
Food additive--Amaranth aluminum lake
GB4479.2-1996食品添加剂苋菜红铝色淀
13.
A dark red to purple azo dye.
苋菜红一种深紫红色含氮染料
14.
The Effect of Sewage Sludge on Seed Germination Rate of Cucumber and Three-colored Amaranth;
污泥对黄瓜和苋菜种子发芽率的影响
15.
Studies on the Microwave Extraction of Edible Amaranth Red Pigment and Its Stability;
苋菜红色素的微波萃取及稳定性研究
16.
Study on the Occurrence Mechanism and Control of Common Purslane (Portulaca Oleracea L.) in Leafy Vegetable Field
叶菜田马齿苋成灾机制及其防除研究
17.
Screening of Amaranth Cultivars(Amaranthus mangostanus L.) for Cadmium Hyperaccumulation
镉超富集苋菜品种(Amaranthus mangostanus L.)的筛选
18.
Molecular Cloning and Characterization of Dehydrin Genes from Ginkgo Bilobal.、Brassica Napus and Capsella Bursa-Pastoris;
银杏、油菜和荠菜脱水素基因的克隆和研究