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- Eriococcus sojaen. 豆绒蚧
- Autumn also is the harvest season of soja. 秋季也是大豆的丰收季节。
- Soja wants to high protein, tall adipose and.. 大豆要向高蛋白、高脂肪和...
- And character of our country soja is jumbly.. 而我国大豆品质混杂...
- Soja price falls than November 0.5 % . 大豆价格比十一月份下降0.;5%25。
- Book this year corn, soja is big bumper harvest. 预定今年玉米、大豆都是大丰收。
- Study on salt-resistant structure of Glycine soja L. 野生大豆抗盐解剖结构研究。
- Containing protein delegate food is soja and bean products. 含蛋白质的代表食物是大豆及豆制品。
- Soja) Manzana, Duranzno-Damasco, Banana-Anana y Naranja. (大豆)苹果,桃-杏,香蕉-菠萝,橙。
- Soak soybean oil: Craft of soja classics soak makes taken oil. 浸出大豆油:大豆经浸出工艺制取的油。
- At present 93 areas have soja, wheaten crop to form only.. 目前九三地区只有大豆、小麦的产量形成...
- Because soja can reduce cholesterol, a place must take to soja on table so. 由于大豆可以降低胆固醇,所以餐桌上一定要给大豆留个位置。
- Soja reserve of the United States falls to come to 20 years lowermost level. 美国的大豆储备降至20年来最低的水平。
- Wheaten, corn and soja price rise respectively 3.9% , 2.9% with 4.8% . 小麦、玉米和大豆价格分别上涨3.;9%25、2
- Glycine soja, Shea Butter, Jojoba Seeds, Eclipta, Musk root, Fruit ext ( AHA). 水果精华,野生大豆,牛油果,霍霍巴种子,旱莲,麝香根
- Former blood fat is taller person, of soja fall fat effect is more distinct. 原血脂越高者,大豆的降脂作用越显著。
- To study alteration of major effective component in semen sojae praeparatum (SSP) by pure breed fermentation. 摘要目的:研究纯种发酵对淡豆鼓主要有效成分的影响。
- Genome shuffling: multiparental protoplase eletrofusion of several homologous aspergillus sojae sp. 基因组改组:几株同源酱油曲霉的多亲株电融合育种。
- The morphological characters of four species of felted scale insects, i.e. Asiacornococcus kaki Kuwana, Eriococcus costatus Danzig, E. lagerostroemiae Kuwana and E. koelreuterius sp. nov. were elaborately studied and illustrated for each stage. 本文详细研究了四种毡蚧即柿树白毡蚧Asiacornococcus kaki(Kuwana)、石榴囊毡蚧 Eriococcus lagerostroemiae Kuwana、沿海榆毡蚧 Eriococcus costatus(Danzig)和栾树毡蚧 Eriococcus koelreuterius sp.;nov的各虫龄的形态特征;详细描述了其显微特征;绘制了各虫龄的特征图。
- Objective:To study alteration of major effective component in semen sojae praeparatum(SSP) by pure breed fermentation. 目的:研究纯种发酵对淡豆豉主要有效成分的影响。