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- Conophallus konjak Schott [医] ǖǘ
- Firmiana platanifolia Schott et Engl. [医] 梧桐
- Arisaema erubescens (Wall.) Schott. 天南星
- Shoot-tips of taro (Colocasia exculenta Schott. 试验以芋芽茎尖为材料进行组培快繁研究。
- Schott ;assisted by Robin Dunnigan and Diana Clark. 作者声明: Gary Clyde Hufbauer and Jeffrey J.
- Ron Schott’s Geology Home Companion Blog. 话题主要是关于野外的文字和图片。
- Dryopteris fragrans (L.) Schott var. remotiuscula (Kom.) Kom. 疏羽香鳞毛蕨
- Objective: To study chemical components of Dryoptens fragrans (L.)Schott. 目的:研究香鳞毛蕨的化学成分。
- Title: Induction of in Vitro Corms of Taro(Colocasia esculenta Schott. 关键词:芋;试管苗;诱导;育苗
- If the refined Konjak powder and emulsifying ag ent were used tog ether,the quality of bread was better. 如果将魔芋精粉与乳化剂配合使用,制得的面包综合品质更好。
- I have two pots of konjak plants, whose indomitable life force amazes Ah Zhan and Wen Wen each time they visit me. 我有两盆魔芋,每回阿战和闻闻过来都对它们旺盛的生命力啧啧称奇。
- This article researched the ways and the conditions how to use the acidity alcohol to extract the whole alkaloid inthe amorphaphallus konjak. 研究了用酸性醇浸渍法提取魔芋中总生物碱的方法和条件。
- So the author constructs the standard of Xiaogan sanitary rice-wine, which uses oligosaccharide, konjak, and medlar as the medicinal herbal material. 文章构建了以低聚糖、魔芋、明列子、枸杞子等为原料的孝感保健型米酒的标准,目的在于推动米酒企业标准与时俱进,提高米酒企业科技含量。
- The effect of konjak powder and defatted soy flour on noodle quality was studied by determining the characteristics of noodle. 研究在传统的面条配方中,添加脱脂大豆粉和魔芋粉对面条品质的影响。
- Objective:To analyze the chemical composition from Acorus tatarinowii Schott in essential oils. 目的:对石菖蒲挥发油的化学成分进行分析。
- This article researched the ways and the conditions on how to use the acidity alcohol to extract the whole alkaloidin the amorphaphallus konjak . 研究了用酸性醇回流法提取魔芋中总生物碱的方法和条件。
- Dr. U. Fotheringham, Dr. P. Hartmann, Dr. S. Reichel, “Removing the Mystique of Glass Selection”, SCHOTT AG. 王兴邦,“玻璃微热压之成形特性研究”,国立交通大学硕士论文,2003年。
- The result indicated that the addition of konjak powder and defatted soy flour could improve significantly quality and nutritional value of noodle. 结果表明,添加脱脂大豆粉和魔芋粉能有效改善面条的品质和提高面条的营养价值。
- In 1923 Schott also added his stock shares in the Glass Works to the foundation. 1923年,肖特先生也把他在肖特玻璃厂的股份交给了卡尔蔡司管理基金会。
- The optimum adding amount of them based on noodle total score by orthogonal design: defatted soy flour is 8%(w/w);konjak powder is 0.5%(w/w). 通过正交实验得出以面条综合评分为指标的最佳添加量为脱脂大豆粉8%25、魔芋粉0.;5%25。