1.
any of various sprouted beans: especially mung beans or lentils or edible soybeans.
各种豆芽菜；尤其是绿豆芽、小扁豆芽、黄豆芽等。
2.
The total flavones content and the antioxidant activity of soybean,black bean and soybean sprout
黄豆、黑豆、黄豆芽总黄酮含量及抗氧化活性
3.
The Biochemical Test and Analysis of Soybean Sprout and Mungbean Sprout
黄豆芽和绿豆芽生化指标的检测与分析
4.
Influence of Different Treatment on the Mixed Nutritional Constituents of Mushrooms and Soybean;
不同处理对蘑菇、黄豆芽混合汁营养成分的影响
5.
Study on extraction conditions of isoflavone in soybean germination
发芽大豆异黄酮提取工艺条件的研究
6.
WHEAT GERM NUT AND SOYBEAN OIL CAN REINFORCE THE ATTRACTION OF PHEROMONE TO RHYZOPERTHA DOMINICA
麦芽果和黄豆油加强信息素对谷蠹的诱捕效果
7.
Optimization of Technology for Ultrasonic Wave Extraction of Soybean Embryo Total Flavonoids Using Response Surface Analysis
响应面优化大豆胚芽总黄酮提取工艺的研究
8.
Study on change of isoflavone,γ-GABA and other compositions during the germination of soybean
大豆发芽过程中异黄酮、γ-氨基丁酸等成分含量变化的研究
9.
to germinate cabbages, beans, etc
使白菜、 豆子等发芽.
10.
Fresh seeds of Elaeocarpus japonicus usually reguire a long time to germinate, and the emergence is irregular without appropriate pretreatment.
采后即播的薯豆种子需甚长发芽期且发芽零散。
11.
Study on Decrease of Phytic Acid in Germination Soybean and Its Calcium-Fortified Soy Milk;
大豆发芽降低植酸效果及其高钙豆乳的研究
12.
The Study on the Isolation of Bacillus Subtilis Natto Strains and the Activity of Nattokinase
纳豆芽孢杆菌分离及纳豆激酶活性的研究
13.
Isolation and Purification of Soya Saponins from Soybean Hypocotyls
从大豆胚芽中分离纯化大豆皂苷的研究
14.
When eating hotpot, mung bean sprouts can be instant boiled in the dish.
吃火锅的时候, 绿豆芽可以涮着吃。
15.
Normal Fried Rice Ingredients: Bean Sprout, Char Siew, Crabstick &Sausage.
普通炒饭配料:豆芽、叉烧、蟹肉、香肠。
16.
Salted Fish Fried Rice Ingredients: Bean Sprout, Char Siew, Crabstick, Sausage &Salted Fish.
咸鱼炒饭配料:豆芽、叉烧、蟹肉、香肠、咸鱼。
17.
Soybean, Milk, Sugar, Maltose Syrup, Whole Milk Powder, Calcium Carbonate, Edible Salt.
大豆、奶、砂糖、芽糖将、脂奶粉、酸钙、用盐。
18.
To cut(green beans, for example)into thin strips before cooking.
烹饪前将（如绿豆芽）切成细条