legume

In many cases increased legume production mirrors changes in animal production .

在很多情况下，豆类作物生产的增加反映了畜牧生产的变化。

Differential legume seed protein components and processing character were studied .

该文对不同豆类种子蛋白质的组分及其加工的特性进行了研究。

Legumes are an excellent source of protein .

豆类富含蛋白质。

It includes vegetables , fruits , nuts , roots , meat , and organ meats while excluding foods such as dairy products , grains , sugar , legumes , processed oils , salt , and alcohol or coffee .

包括蔬菜、水果、坚果、植物的根、肉类以及动物内脏器官，不包括奶制品、谷物、糖、豆类、加工过的油、盐、酒精和咖啡。

The principal aspects of this diet include proportionally high consumption of olive oil , legumes , unrefined cereals , fruits , and vegetables , moderate to high consumption of fish , moderate consumption of dairy products ( mostly as cheese and yogurt ) , moderate wine consumption , and low consumption of non-fish meat products .

地中海饮食主要包括高比例的橄榄油、豆类、未加工谷物、水果和蔬菜、适量到高比例的鱼类、适量奶制品（主要是奶酪和酸奶）、适量红酒、以及少量非鱼类肉食。

Recent advance in legume virus diseases research in China

我国豆类病毒病研究的进展

Most plants nitrogen . Legumes put nitrogen back into the soil .

大部分作物会将土壤中的氮元素消耗殆尽，豆类作物可以将氮返还到土壤中。

Approach on the Industrial Development of Minor Grain and Legume Crops in China

我国小宗粮豆产业发展探讨

Study on the Forming Mechanism of Legume Hard Seeds

豆科硬实种子形成机理的研究

Study of nutritional content of main legumes feeding shrubs in Yunnan Province

云南主要豆科饲用灌木营养成分含量的研究

Adzuki bean is one of traditional grain legumes in China .

红小豆是我国传统的栽培豆类之一。

A preliminary discussion on the origin of seven species of legume plant

大豆及其它六种食用豆类植物来源的探讨

Effect of fertility and activity of soil enzymes on legume

豆科牧草对土壤酶活性及肥力影响研究

Evaluation of Protein and Starch Content in Food Legumes Germplasm

食用豆类种质资源粗蛋白及粗淀粉含量的评价

Different Statistical Methods for Comprehensive Evaluation of Legume Germplasms

不同统计方法对豆科牧草种质资源适应性评价的比较

The woody plant resources and utilization of Legume in Shaanxi Province

陕西豆科木本植物资源及其利用

Experiment of Multiple Planting for Winter Wheat and Annual Legume Grass

冬小麦与一年生豆科牧草复种试验

Common food legumes nutritional characteristics and functional features

常见食用豆类的营养特点及功能特性

A Study on Insect Community in A Mixed Legume Stands

混播牧草昆虫群落的研究

Success of single preservation silage of legume grass with large areas

贵州南部大面积豆科牧草单贮成功

Effects of mixed planting legume and Eucalyptus on soil available nutrients

桉树与豆科植物混交种植对土壤速效养分的影响

The Collection , Conservation and Application of Rhizobia Resources for Legume in China

中国豆科牧草根瘤菌资源的采集保藏及利用

Study on the salt tolerance of four wild legumes in Tarim River Basin

塔里木河流域4种野生豆科植物种子耐盐性研究

List of tissue and cell culture of legume

豆科植物组织和细胞培养的种类名录

Preliminary study on the root nodule bacteria of legumes in Qinghai Province

青海豆科植物根瘤菌的初步研究

The research on the morphology and structure of root nodules in eight legume species

八种豆科树种根瘤的形态与结构研究

Another protein source , legumes help repair cells that have suffered free radical damage .

作为另一种蛋白质的来源，豆子能够帮助修护在不加防护下受到辐射的细胞。

Study on The Characteristics Related to Symbiotic Nitrogen Fixation of Legumes in Qinghai

毛萼田菁茎瘤菌共生状态下吸氢与固氮关系的研究青海豆科植物根瘤及固氮特性的研究

Effect of elevated co_2 on legume plants with nitrogen fixation

豆科固氮植物对CO2加富的生理响应

The efficiency of soy DNA transformation is the most stable and better one among different legume .

通过对豆科类如大豆、黑豆、绿豆外源DNA的转化效果来看，以大豆的转化效果最稳定，转化效率较高。