绿豆芽

三元能量对黄、绿豆芽作用的效应

The Effect of Three-Yuan Energy on Soybean Sprouts and Mung Bean Sprouts

在实验室和盆栽试验条件下，研究水稻秸秆烟雾溶解液浓度对绿豆芽和菜心生长、品质及其体内PAHs种类及含量的影响。

The effects of different concentrations of rice straw smoke dissolved liquid on growth , quality and PAHs content of mung bean sprouts and flowering Chinese cabbage were researched by pot experiments in laboratory .

维生素C在未发芽对照中未检测到，发芽的第4天，黄豆芽和绿豆芽的维生素C含量达到最大值，分别达到了29mg/100g鲜重和27.7mg/100g鲜重。

Vitamin C was not detected in raw seeds , and its content increased sharply in soybean and mungbean sprouts and reached a maximum at the fourth day of germination ( 29and27.7mg/100g fresh weight , respectively ) .

该传感器以包埋在碳糊内的二茂铁作为电子传递媒介，在绿豆芽叶片组织所含酶的催化下，能较好的氧化IAA。

Ferrocene entrapped in the carbon paste was used as a mediator of transferred electron . Under the catalysis of IAA oxidase containing in the pant tissue , IAA can be easily oxidized .

用聚丙烯酰胺（PAG）包埋、载体偶联法及脂质体包被等方法对绿豆芽苯丙氨酸解氨酶（PAL）进行固定化；

Phenylalanine ammonialyase ( APL ) from mung bean was immobilized by different methods : Entrapped by PAG or liposome , Immobilized by covalent coupling on CM cellulose or Sepharose .

黄豆芽和绿豆芽生化指标的检测与分析

The Biochemical Test and Analysis of Soybean Sprout and Mungbean Sprout

几种因子对于绿豆芽中抗坏血酸含量的影响

Factors influencing the ascorbic acid content of mung bean sprout

绿豆芽超氧化物歧化酶在胁迫条件下的活性变化

The change of superoxide dismutase 's activity in bean sprout under stress circumstance

绿豆芽中微管蛋白异型的研究

Studies on isotype of tubulins in Mung Bean Seedlings

天然食品添加物&富含微量元素绿豆芽研制

Prepartion of Natural Food Additives & Mung Bean Sprout Rich in Trace Elements

绿豆芽超微弱发光的二维图像探测

Detection of ultra-weak bioluminescence emitted from sprouting mung bean

以新鲜绿豆芽下胚轴为材料，研究了绿豆芽罐头加工中的烫漂护色工艺。

Color retention technology of canned mungbean sprouts was studied in this text .

ph.1.【英】豇豆高压静电场对鲜切绿豆芽品质的影响

Effects of High-voltage Electro Static Fields on Quality of Fresh-cut Mung Bean Sprout

绿豆芽培养过程中铅毒害及硒的缓解作用

Study on Toxicity of Pb and Relief of Selenium on Bud of Mung Bean

前处理对真空冷冻干燥绿豆芽成品率及品质的影响

Effect of Pretreatment Technology on Quality of Mung Bean Sprout Dehydrated in Frozen-drying Condition

加入鸣门卷、鱼糕、对虾、甜洋葱以及绿豆芽。

Added narutomaki , kamaboko , prawns , sweet onion and mung bean sprouts .

硒元素在绿豆芽中的富集研究

Study on Enriching Selenium in Mung Bean

二价铜离子对绿豆芽根生长和过氧化物酶活性影响

Effects of divalent copper ion on the growth and peroxidase activity of mung bean sprout

各种豆芽菜；尤其是绿豆芽、小扁豆芽、黄豆芽等。

Any of various sprouted beans : especially mung beans or lentils or edible soybeans .

结果表明，所有的壳聚糖及其衍生物不仅可以增加绿豆芽产量，而且可以提高绿豆芽的品质。

The results indicated that all chitosan and chitosan derivatives increased yield and quality of mungbean sprouts .

绿豆芽。含磷、铁、大量水分，可防止脂肪在皮下形成。

Gram bud . Contain phosphor , iron , many moisture content , can prevent adipose forming hypodermically .

以新鲜绿豆芽为主要原料，采用麦芽糊精混合液进行预处理，经热风干燥加工脱水豆芽。

Fresh green bean sprouts were used to process into dehydrated green bean sprouts through hot-air drying after pretreating with maltodextrin mixture .

结果表明：稻草灰施用量能在一定程度上促进绿豆芽的伸长生长，而抑制其增粗生长。

The results showed that rice straw ash could promote elongation of mung bean sprout and flowering Chinese cabbage and inhibit stem diameter to some extent .

绿豆芽所含的热量很低，但富含纤维，更是暑天餐桌上的常见菜。

The mungbean sprouts are the most frequently seen ingredient in the dishes during the hot summer days , for they contain low heat but high fiber .

吃火锅的时候，绿豆芽可以涮着吃。吃吃喝喝带来的快乐可令人陶醉。

When eating hotpot , mung bean sprouts can be instant boiled in the dish . The pleasure of too much food or drink can be totally absorbing .

随着稻草灰施用量的增大，一定程度上抑制了绿豆芽体内总糖的合成。

Along with the increase of dosages of straw ash , straw ash inhibited the synthesis and accumulation of total sugar in mung bean sprout and flowering Chinese cabbage .

测试白球甘蓝、青豌豆和绿豆芽中的过氧化物酶，α－淀粉酶和脂肪氧合酶以了解这些酶在这些蔬菜中的活性水平。

The activities of 3 kinds of enzymes i.e. peroxidase , α - amylase and lipoxygenase in 3 selected vegetables i.e. white cabbage , green pea and mung bean sprout were tested to investigate the activity levels of the enzymes in the vegetables .

结果表明，过氧化物酶在白球甘蓝中的相对活性最高，而α－淀粉酶在绿豆芽中的相对活性最高，脂肪氧合酶则在青豌豆中的相对活性最高。

The testing results revealed that the activity of peroxidase in white cabbage was relatively the highest , whereas the activity of lipoxygenase in green pea was relatively the highest , and the α - amylase in mung bean sprout was relatively the most active .

四川凉面正确吃法如下：首先将捞出来的冷面放入碗底，中间撒上绿豆芽，最上面铺上几块鸡胸肉，最后将热乎乎的调料汁浇在面上。

green onion , garlic and ginger . The correct layering of Sichuan cold noodles is to place the chilled noodles at the bottom of the bowl , add the mung bean sprouts in the middle and chicken on top , and pour in the hot sauce when serving the dish .