| 释义 |
Allium chinense
基本例句
n.藠头
The utilization feasibility of the roots and stem of salineAllium chinenseG.对藠头生产加工中产生的根、柄的利用进行了初步探讨。
The effects of inoculated lactic acid bacteria on pickling process and quality of sweet and sourAllium chinensewas discussed.探讨了接种乳酸菌对甜酸藠头腌制工艺和品质的影响。
A review on brining technology of Allium Chinense G. Don. in domestic was presented in this paper. The aim is promote the research and development ofAllium chinenseG.Don.本文着重介绍了藠头的腌制工艺现状,以期为藠头的进一步加工提供技术储备,希望能引起业界对藠头研究的关注。
The determination conditions were optimized by ridge analysis with 0.65mL HNO3 at pH3.5. Under the optimized condition, the highest allicin content in pickledAllium chinenseG. Don was 0.23%.确定了最佳测定条件为硝酸用量0.;65mL;pH3
The development of isolation, identification and pharmacology of active ingredients inAllium chinensewas introduced as well as the status and problems in planting and processing of A. chinense.摘要概述了近年来国内外对藠头的活性成分的分离、鉴定和药理研究方面的进展以及藠头产业的现状和问题。
The development of isolation,identification and pharmacology of active ingredients inAllium chinensewas introduced as well as the status and problems in planting and processing of A.概述了近年来国内外对藠头的活性成分的分离、鉴定和药理研究方面的进展以及藠头产业的现状和问题。 |