Sautéed Beef with Litchi是什么意思

用法例句

Study on Brewing Three Different Litchi Varieties;

三个不同荔枝品种的酿酒研究

The Drying Processing Technology of Combining Thermal Airflow with Microwave for Litchi;

热风和微波结合干燥荔枝加工工艺研究

Methods for extracting hydrophobic pigments in litchi;

荔枝果皮组织中疏水色素提取方法比较

Determination of Trace Elements in Lychee of Different Growth Periods;

荔枝果实中微量元素测定的研究

Study on a New Controlled Atmosphere Box to Preservelychee;

新型荔枝气调保鲜箱研究

Diversity analysis of primary fruit traits of lychee germplasm resources in Hainan;

海南荔枝种质资源果实主要性状多样性分析

Degradation dynamics of triazophos residues in lichee and soil;

20%三唑磷乳油在荔枝上的残留消解动态及环境安全性评价

Study on methods of extracting DNA of lichee isolated culture;

荔枝离体培养物DNA提取方法的研究

Residual Dynamics of Acrobat in Lichee and Soil;

安克锰锌在荔枝树上施用的残留代谢消解规律与安全性评价

Cloning and Sequence Analysis of Panallergen Profilin Genes in Litchi chinensis Sonn;

荔枝果实中泛变应原profilin基因的克隆及序列分析

Cloning and Function Analysis of 5′ Regulatory Region of LcVSP1 Gene from Litchi chinensis;

荔枝LcVSP1基因5′调控序列的克隆及功能初步鉴定

Study on the Application of ABT2 Rooting Powder in Air Layering of Litchi chinensis;

ABT2号生根粉在荔枝高空压条上的应用研究

Study on the Effects of Nutrient Stress on the Mineral Nutrition in the Leaves of Litchi chinensis Sonn.;

养分胁迫对荔枝叶片矿质营养的影响研究

A Phasic Approach Towards the Floral Formation in Litchi chinensis Sonn.;

以阶段观剖视荔枝的花芽分化

Study on the Types of Embryoid in Tissue Culture on Litchi chinensis Sonn.;

荔枝组织培养中胚状体产生的类型及分析

The content variations of alcohol, acid and ester in fresh litchi wine after being treated by high voltage electric field (HVEF) were assayed by SPME-GC-MS.

本实验采用顶空固相微萃取(SPME)及气相色谱-质谱联用(GC-MS)研究了新鲜荔枝酒经高强电场处理后其醇,酸,酯等成分的变化情况。

on the color,taste,aroma and taste of litchi wine were studied.

研究了果胶酶、SO2、明胶、PVPP、皂土等常用果酒澄清剂对荔枝酒色、香、味、风味的影响。

Study on extraction process of flavonoids from Litchi seed;

荔枝核黄酮类化合物的提取工艺研究

Determination of the Content of Anti-hepatitis B Consituents in Litchi Seed by Spectrophotometric Method;

紫外分光光度法测定荔枝核抗乙肝成分的含量

The alcoholic fermentation was studied using Uncooked Litchi seed,the best brewing technologies using Litchi seed were defined,the best ratio of the material to water as 1∶2.

利用荔枝核进行无蒸煮发酵酒精试验,确定了最佳料水比为1∶2。

Aromatic compounds of fresh juice and fermented wine made of Litchi(cv.Heiye);

黑叶荔枝鲜果汁与发酵酒液的香气成分及其变化