酸菜花 的英文怎麼說

中文拼音 [suāncàihuā]
酸菜花 英文
pickled cauliflower
  • 酸 : 酸構詞成分。
  • 菜 : 名詞1 （能做副食品的植物; 蔬菜） vegetable; greens 2 （泛指副食） （non staple） food 3 （經過烹...
  • 花 : Ⅰ名詞1 （種子植物的有性繁殖器官） flower; blossom; bloom 2 （可供觀賞的植物） flower 3 （形狀像花...
  • 菜花 : 1. （花椰菜） cauliflower2. （油菜花） rape flower
  1. In july 2002, arawana initially presented the second generation blending oil according with 1 : 1 : 1 food fatty acid ratio, based on the first generation blending oil, develops concept of health, adopts unique recipe, selects 8 kinds of materials - extracted vegetableseed oil, extracted bean oil, extracted corn embryo oil, aromatic groundnut oil, sesame oil, extracted flaxseed oil, extracted safflowerseed oil, not only retains the original flavor, but also keeps balanced nutrition, able to help human body absorb fatty acid to reach the perfect balance proportion of 1 : 1 : 1, and contains rich vitamin e, initially accords with the international standard, so it is the genuine nutrition cooking oil brewed according to standard of " food and drink guide of china civilians " in the present market

    2002年7月，金魚在中國率先推出符合1 : 1 : 1膳食脂肪酸標準的第二代調和油，是在第一代調和油的基礎上，發展健康概念，採用獨特配方，精選8種原料精煉菜籽油精煉大豆油精煉玉米胚芽油精煉葵花籽油濃香花生油芝麻油精煉亞麻籽油精煉紅花籽油調和而成，不僅保有原有風味，香味濃郁，而且營養更均衡，能夠幫助人體吸收脂肪酸達到1 : 1 : 1的完美平衡比例，並且含有豐富的維生素e ，在國內率先達到國際標準，是目前市場上率先根據「中國居民膳食指南」標準調制的，是真正的營養食用油。
  2. The effects of nitrogen and zinc nutrition on nucleic acid andcalmodulin during the growth and development of curd in broccoli brassica oleracea l. var. italica planch

    鋅營養與青花菜花球發育過程中核酸及鈣調素的關系
  3. Meanwhile, these six coat protein genes were sequenced and compared with other homologous sequences in genbank. the strain designation of the six isolates of tumv was finally determined. the results are as the following : 1. six isolates of turnip mosaic virus named tumv - sd1, tumv - sd2, tumv - sd3, tumv - sd4, tumv - sd5 and tumv - sd6 were respectively acquired from infected chinese cabbages and radishes in 3 cities ( taian, yantai and zaozhuang ) of shandong province

    利用rt - pcr方法克隆了tumv山東分離物的外殼蛋白（ cp ）基因，測定了它們的核苷酸序列、並將其與已報道的序列進行同源性比較和分析，最終確定了其歸屬地位，具體研究結果如下： 1 .從山東省3地市感病的白菜和蘿卜上分離到蕪菁花葉病毒的6個分離物，分別命名為tumv - sd1 、 tumv - sd2 、 tumv - sd3 、 tumv - sd4 、 tumv - sd5和tumv - sd6 。
  4. In this paper, phylogenetic relationship of 13 species involved in 6 genera of cruciferae wer e carried out through both the clones of homologous sequences with the primers designed on the basis of conserved regions of cyp86mf gene in cytochrome p450 gene superfamily and the differential analyses of them. meanwhile, complete sequences of some genes in cytochrome p450 gene superfamily were isolated and identified by smart pcr - race strategy, and expressed in e. colt. the results were as follows : ( 1 ) isolated by pcr from 11 species of cruciferae, eleven homologous gene segments that deduced amino acids were identities of over 80 % at nucleotide sequence level and similarities of over 70 % at amino acid sequence level

    本論文以已知的細胞色素p450基因超家族成員cyp86mf基因的保守區設計引物對十字花科重要蔬菜作物的6個屬13個物種進行了同源序列的分離克隆，通過核酸序列的差異比較分析，研究了該基因在不同物種中的進化關系；同時，通過保守引物的pcr擴增和race相結合的方法對十字花科植物不同物種的細胞色素p450基因家族成員基因全長進行了分離克隆、鑒定和原核表達的研究，獲得如下研究結果： （ 1 ）通過pcr從十字花科植物不同物種中擴增到11個可以推導出完整氨基酸序列的同源片段。
  5. The fatty acid composition of six edible vegetable oils, which arc rapeseed oil, peanut oil, corn oil, cottonseed oil, sesame oil and soybean oil, and their biodiesel fuels were determined by capillary gas chromatography with flame ion detector

    摘要採用毛細管氣相色譜法，以氫火焰為檢測器，測定了菜籽油、花生油、玉米油、棉籽油、芝麻油和大豆油及其相應生物柴油中脂肪酸的組成。
  6. Dark green, leafy produce, like broccoli, is a good dietary source of folic acid

    深綠色葉子菜如花菜是不錯的攝取葉酸的來源。
  7. Unsaturated fats, such as canola, olive, peanut, sunflower, or corn oil help in preventing type 2 diabetes

    不飽和脂肪酸，如菜籽油橄欖油花生油葵花子油和玉米油能預防型糖尿病。
  8. Kyushu, and particularly hakata is famous for tonkotsu ( pork soup ) ramen, hokkaido for miso ramen served with a butter and sweetcorn. individual ramen shops all have their own particular flavour and style and chefs can be quite secretive about what makes their soup so special

    配菜多以叉燒肉和雞蛋為主，還有放入竹筍、雪菜、土豆、燉肉、酸梅、玉米、豆芽、蔥花、紫菜、芝麻、白菜、菠菜等，種類繁多。
  9. Spicy dishes are often thought to be chilli hot, but in fact spiciness can be derived from any combination of strong - flavoured plants that through smell and taste act as an appetite stimulant particularly effective in asias humid climate. the type and amount of chillies used help define the dish as well as keeping you cool by making you sweat ! the flavour can be sour, salty, pungent, herbs, sweet, numbing or any combination

    辣有不同口味：如酸辣甜辣滲有花椒麻味道的麻辣加入香料的咖喱東南亞風味的香辣芥辣或日式芥辣的辛辣，還有加入辣椒咸蝦面豉椒醬馬拉盞xo醬榨菜等的咸辣，菜式須因應辣味而達到特定的水準要求。
  10. The results indicated that broom flower is 50 %, 80 % and 100 % higher in protein, fat and carbohydrate content respectively than the ten vegetables, and the amino acid composition is balanced and the content reaches 1875. 55mg / 100g, with 37. 92 % of essential amino acids. the trace element zinc and selenium, and vitamin b2 is significantly higher than the ten common vegetables

    結果表明，金雀花的蛋白質、脂肪和碳水化合物的含量比10種常見蔬菜平均值分別高5濺， 8既和100 % ;氨基酸種類齊全，含量達1875 . 55mg / 1009 ，人體必需氨基酸占氨基酸總量的37 . 92 % ;微量元素鋅和硒，維生素b2等營養成分，明顯高於10種常見蔬菜。
  11. For edible chrysanthemum, the results show that the flower of edible chrysanthemum is comparable to or higher than the five common vegetables in the content of the four principle nutrients ( protein, fat, ash content and carbohydrate content )

    食用菊花的碳水化合物、蛋白質、脂肪、灰分的含量較常見蔬菜高或相當，氨基酸種類齊全，人體所必需的微量元素鐵、鋅、硒和維生素b1 、 b2的含量遠高於一般蔬菜。
  12. Nutritional analysis the nutrient contents ( protein, amino acids, fats, ashes, carbohydrates, mineral substances and vitamins ) in the flower of broom edible chrysanthemum and hibiscus were analyzed, and compared with common vegetables

    三、營養成分分析:對金雀花、食用菊花和木懂花的主要營養成分蛋白質、氨基酸、脂肪、灰分、碳水化合物、部分礦物質和維生素進行測定分析，並與常見蔬菜比較。
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