绿豆芽
- 名mung bean sprouts
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三元能量对黄、绿豆芽作用的效应
The Effect of Three-Yuan Energy on Soybean Sprouts and Mung Bean Sprouts
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在实验室和盆栽试验条件下,研究水稻秸秆烟雾溶解液浓度对绿豆芽和菜心生长、品质及其体内PAHs种类及含量的影响。
The effects of different concentrations of rice straw smoke dissolved liquid on growth , quality and PAHs content of mung bean sprouts and flowering Chinese cabbage were researched by pot experiments in laboratory .
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维生素C在未发芽对照中未检测到,发芽的第4天,黄豆芽和绿豆芽的维生素C含量达到最大值,分别达到了29mg/100g鲜重和27.7mg/100g鲜重。
Vitamin C was not detected in raw seeds , and its content increased sharply in soybean and mungbean sprouts and reached a maximum at the fourth day of germination ( 29and27.7mg/100g fresh weight , respectively ) .
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该传感器以包埋在碳糊内的二茂铁作为电子传递媒介,在绿豆芽叶片组织所含酶的催化下,能较好的氧化IAA。
Ferrocene entrapped in the carbon paste was used as a mediator of transferred electron . Under the catalysis of IAA oxidase containing in the pant tissue , IAA can be easily oxidized .
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用聚丙烯酰胺(PAG)包埋、载体偶联法及脂质体包被等方法对绿豆芽苯丙氨酸解氨酶(PAL)进行固定化;
Phenylalanine ammonialyase ( APL ) from mung bean was immobilized by different methods : Entrapped by PAG or liposome , Immobilized by covalent coupling on CM cellulose or Sepharose .
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黄豆芽和绿豆芽生化指标的检测与分析
The Biochemical Test and Analysis of Soybean Sprout and Mungbean Sprout
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几种因子对于绿豆芽中抗坏血酸含量的影响
Factors influencing the ascorbic acid content of mung bean sprout
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绿豆芽超氧化物歧化酶在胁迫条件下的活性变化
The change of superoxide dismutase 's activity in bean sprout under stress circumstance
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绿豆芽中微管蛋白异型的研究
Studies on isotype of tubulins in Mung Bean Seedlings
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天然食品添加物&富含微量元素绿豆芽研制
Prepartion of Natural Food Additives & Mung Bean Sprout Rich in Trace Elements
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绿豆芽超微弱发光的二维图像探测
Detection of ultra-weak bioluminescence emitted from sprouting mung bean
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以新鲜绿豆芽下胚轴为材料,研究了绿豆芽罐头加工中的烫漂护色工艺。
Color retention technology of canned mungbean sprouts was studied in this text .
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ph.1.【英】豇豆高压静电场对鲜切绿豆芽品质的影响
Effects of High-voltage Electro Static Fields on Quality of Fresh-cut Mung Bean Sprout
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绿豆芽培养过程中铅毒害及硒的缓解作用
Study on Toxicity of Pb and Relief of Selenium on Bud of Mung Bean
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前处理对真空冷冻干燥绿豆芽成品率及品质的影响
Effect of Pretreatment Technology on Quality of Mung Bean Sprout Dehydrated in Frozen-drying Condition
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加入鸣门卷、鱼糕、对虾、甜洋葱以及绿豆芽。
Added narutomaki , kamaboko , prawns , sweet onion and mung bean sprouts .
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硒元素在绿豆芽中的富集研究
Study on Enriching Selenium in Mung Bean
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二价铜离子对绿豆芽根生长和过氧化物酶活性影响
Effects of divalent copper ion on the growth and peroxidase activity of mung bean sprout
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各种豆芽菜;尤其是绿豆芽、小扁豆芽、黄豆芽等。
Any of various sprouted beans : especially mung beans or lentils or edible soybeans .
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结果表明,所有的壳聚糖及其衍生物不仅可以增加绿豆芽产量,而且可以提高绿豆芽的品质。
The results indicated that all chitosan and chitosan derivatives increased yield and quality of mungbean sprouts .
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绿豆芽。含磷、铁、大量水分,可防止脂肪在皮下形成。
Gram bud . Contain phosphor , iron , many moisture content , can prevent adipose forming hypodermically .
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以新鲜绿豆芽为主要原料,采用麦芽糊精混合液进行预处理,经热风干燥加工脱水豆芽。
Fresh green bean sprouts were used to process into dehydrated green bean sprouts through hot-air drying after pretreating with maltodextrin mixture .
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结果表明:稻草灰施用量能在一定程度上促进绿豆芽的伸长生长,而抑制其增粗生长。
The results showed that rice straw ash could promote elongation of mung bean sprout and flowering Chinese cabbage and inhibit stem diameter to some extent .
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绿豆芽所含的热量很低,但富含纤维,更是暑天餐桌上的常见菜。
The mungbean sprouts are the most frequently seen ingredient in the dishes during the hot summer days , for they contain low heat but high fiber .
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吃火锅的时候,绿豆芽可以涮着吃。吃吃喝喝带来的快乐可令人陶醉。
When eating hotpot , mung bean sprouts can be instant boiled in the dish . The pleasure of too much food or drink can be totally absorbing .
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随着稻草灰施用量的增大,一定程度上抑制了绿豆芽体内总糖的合成。
Along with the increase of dosages of straw ash , straw ash inhibited the synthesis and accumulation of total sugar in mung bean sprout and flowering Chinese cabbage .
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测试白球甘蓝、青豌豆和绿豆芽中的过氧化物酶,α-淀粉酶和脂肪氧合酶以了解这些酶在这些蔬菜中的活性水平。
The activities of 3 kinds of enzymes i.e. peroxidase , α - amylase and lipoxygenase in 3 selected vegetables i.e. white cabbage , green pea and mung bean sprout were tested to investigate the activity levels of the enzymes in the vegetables .
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结果表明,过氧化物酶在白球甘蓝中的相对活性最高,而α-淀粉酶在绿豆芽中的相对活性最高,脂肪氧合酶则在青豌豆中的相对活性最高。
The testing results revealed that the activity of peroxidase in white cabbage was relatively the highest , whereas the activity of lipoxygenase in green pea was relatively the highest , and the α - amylase in mung bean sprout was relatively the most active .
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四川凉面正确吃法如下:首先将捞出来的冷面放入碗底,中间撒上绿豆芽,最上面铺上几块鸡胸肉,最后将热乎乎的调料汁浇在面上。
green onion , garlic and ginger . The correct layering of Sichuan cold noodles is to place the chilled noodles at the bottom of the bowl , add the mung bean sprouts in the middle and chicken on top , and pour in the hot sauce when serving the dish .