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- mungbean luice 绿豆汁
- These are only a small part of the over 5000 members of the mungbean family. 绿豆家族的亲戚有五千多，这只是其中一小部分。
- The most active method to prevent bruchid is resistance mungbean breeding. 选育和利用抗虫品种是防治豆象最有效的途径。
- RAPD markers were used to study relationships among species in mungbean group. 摘要利用RAPD分子标记技术，对56个绿豆组品种（系）进行亲缘关系研究。
- Mungbean sprouts were cultivated in winter under different temperatures. 研究了不同温度对绿豆芽苗菜产量和营养成分的影响。
- Generally, the occurrence of this disease in mungbean was earlier and more serious than in adzuki bean. 红豆次之；大豆于本试验期间均未见发病。
- A clear compound juice drink was developed from mungbean sprout and apple as the raw materials. 以绿豆芽和苹果为原料,研制复合型澄清果汁饮料。
- Abstract: A clear compound juice drink was developed from mungbean sprout and apple as the raw materials. 摘要： 以绿豆芽和苹果为原料，研制复合型澄清果汁饮料。
- Rinse mungbean sprouts and drain. Heat oil in a wok and stir-fry mungbean sprouts until done. Set aside. 下油爆香蒜蓉、姜蓉，倒入黄鳝炒香，灒酒，加入调味料，倒入银芽炒匀后上碟，加入少许胡椒粉拌匀，即可。
- The mungbean soaking process was studied to provid the basis for its preprocess. 摘要从绿豆预加工角度出发，较系统地研究了绿豆浸泡过程。
- These mungbean accessions can be classified into 3 species, i. e., the black gram species, wild mungbean species and cultivated mungbean species. 通过聚类分析将它们分成黑吉豆、野生绿豆和栽培绿豆3个种群。
- The index of drought resistance lies in yield increase and drought resistance.The hybrid breeding is the main measure for mungbean breeding. 抗旱指数是抗旱性和丰产性的有机结合，杂交育种是提高丰产性的关键。
- The two extraction methods of mungbean starch was compared in this paper.Thecompositional and viscosity characteristics of mungbean starch was studied. 本文比较了绿豆淀粉两种提取方法的优劣，研究了绿豆淀粉的组成及粘度特性。
- Protein hydrolysis is a key procedure of the whole mungbean beverage process,which converses mungbean into drink by enzymes. 酶法制备全绿豆澄清饮料工艺过程中绿豆蛋白的水解是关键工序之一,它对绿豆利用率、特别是产品风味有较大的影响。
- The objective of this study is to simplify the structure of morphological diversity within the world collection of mungbean. 摘要本研究之主要目的为针对一具有全球代表性的绿豆种原，就其形态性状的多样性结构进行简化。
- The application of artificial neural network-genetic algorithm in optimization of extraction process of soluble fiber from mungbean residue was studied. 摘要探讨了人工神经网络和遗传算法在酶法提取绿豆渣水溶性纤维素工艺优化方面的应用。
- The impact of each factor on extraction rate of dietary fiber in mungbean skin from big to small was: extracting temperature> extracting time> concn. of NaOH. [结果]膳食纤维提取率随碱液浓度、提取温度的增加而增加，随提取时间的延长而降低。
- In the first part of this study, three mungbean Hsc70 cDNAs were isolated and their developmental expressions were characterized at both transcriptional and protein levels. 本研究之第一部分，分离三个绿豆热休克蛋白基因并鑑定其在发育期的基因和蛋白质层次的表现。
- Neither high temperature treatment nor blanching treatment was proved positive for mungbean soaking, as the maximum absorption rate and trace element content were considered. 无论从最大吸水率还是从微量元素流失角度考虑，高温浸泡不可取，热烫工序也没有必要。
- It was also observed that the diets containing the susceptible or resistant mungbean powder significantly extended the development period and decreased the fresh weight of the larvae and pupae. 四龄幼虫处理组的结果与二龄处理组类似，不过因为二龄虫组接受喂食含绿豆粉的饲料时间较长，因此幼虫有藉延长发育期来加以补偿，而达到相同体重的情形。
