1) juice of Houttuynia Cordata Thunb
蕺菜汁
2) Houttuynia Cordata Thunb
蕺菜
1.
Determination of Amino Acids and Other Nutritious Component in Osmunda japonica thunb. and Houttuynia cordata thunb;
薇菜、蕺菜中氨基酸及其他营养素含量的测定
2.
Establishment and Optimization of ISSR-PCR Reaction System of Houttuynia cordata Thunb
蕺菜ISSR-PCR反应体系的建立及条件优化
3.
The Contents of mineral elements in Houttuynia Cordata Thunb were determ ined and the processing technique andtheoperating formula ofHouttuynia CordataThunbbeveragewerecarriedout.
在食品工业步入天然、高科技时代,蕺菜具有应用价值和良好前景犤1犦。
3) Houttuynia cordata
蕺菜
1.
Variation of the chromosome number and cytomixis of Houttuynia cordata from China;
国产蕺菜的染色体数目变异及核穿壁现象
4) Houttuynia emeiensis
峨眉蕺菜
1.
For Houttuynia emeiensis and Houttuynia cordate those who have the same chromosome number of36are most similar in th.
8条多态性片段,峨眉蕺菜与蕺菜中染色体数目为36的细胞型间相似程度最高,其平均遗传相似系数GS值达0。
5) vegetable juice
蔬菜汁
1.
Progress in research of lactic acid bacteria fermented vegetable juice;
乳酸菌发酵蔬菜汁的研究进展
2.
The quality-related problems in the production of vegetable juices and the solutions to them;
蔬菜汁生产中的质量问题及解决方法
6) pickle juice
泡菜汁
1.
Variance of main components in pickle juice during natural fermentation;
自然发酵泡菜汁中主要成分的变化
2.
The results show that in summer and autumn,the amount of lactobacilli in pickle juice could go up to 107 cfu/mL in five days,while in spring and winter,it could go up to 107 cfu/mL in eight days.
结果表明:夏秋季节,泡菜汁中乳酸菌数一般在5d可以达到107cfu/mL;冬春季节,一般8d可以达到107cfu/mL。
补充资料：蕺菜
多年生草本植物，茎上有节，叶子互生，心脏形，花小而密，结蒴果。茎和叶有鱼腥气。全草入药。也叫鱼腥草。
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