锡兰肉桂
xī lán ròu ɡuì
- Ceylon cinnamon
锡兰肉桂-
为了从富含次生代谢物的樟科植物肉桂、锡兰肉桂、阴香中获得高质量DNA，研究和改进了CTAB法、高盐低pH法和尿素法。
CTAB method , low pH medium with high salt method ( LPHS ), and urea method were used and improved to extract high-quality DNA from Lauraceae plant Cinnamomum cassia Presl . , C. zeylanicum and C.
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肉桂，牧桂生桂皮的树木西双版纳引种的锡兰肉桂品种及精油成分
Introduced Ceylon cinnamon cultivars in Xishuangbanna and their chemical components of essential oils
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它的口味在黄油牛奶饼干与蜂蜜奶油面包卷之间，但是有温和的锡兰肉桂后味。
Its flavor is somewhere between buttermilk biscuit and honey brioche , but finishes with soft Ceylon cinnamon .