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- Lysimachia robustan. 粗壮珍珠菜
- Cavendish clone resembling the Robusta. 卡文迪什一个克隆相似;粗壮.
- Supplementa et emendanda ad Lysimachia sinicas. 中国珍珠菜属植物研究补遗与订正.
- Objective:To study on flavonoids in Lysimachia clethroide Duby. 目的:对珍珠菜中黄酮类化合物进行研究。
- A study of the genus Lysimachia Linn. in the region of East China. 华东地区排草属植物的研究.
- Arabica is one species within the genus of coffee (robusta is another species). 阿拉伯咖啡是咖啡豆的一种（烈性咖啡是另一种）。
- The coffee blend is almost always made up of both Arabica and Robusta. 咖啡的拼配几乎都包含“阿拉比卡种咖啡”和“罗巴斯特种咖啡”。
- Robusta longer the leaves, ovate or condyloma was soft, light green color. 罗巴斯达的树叶较长，呈软卵形或尖形，颜色亮绿。
- New species and variety of Lysimachia from Chekiang Province, China. 浙江排草属的新种和新变种.
- Any of various plants of the genus Lysimachia, having usually yellow flowers. 珍珠菜属植物一种珍珠草属植物，通常开黄花
- Taxonomic and phytogeographic studies on Chinese species of Lysimachia. 中国珍珠菜属植物的分类与分布.
- Hao, and Y.F.Deng.The identity of Lysimachia longshengensis G.Z.Li &S. 中国紫金牛属圆齿组花粉形态研究及其分类学意义。
- Liffe robusta coffee futures contract, one of the world's benchmark coffee prices. 罗布斯塔咖啡价格是全球咖啡基准价格之一。
- A blend of outstanding qualities of Robusta and Arabica, very much appreciated for its intense aroma, sweet and equilibrated taste. 它是两种高品质的罗布斯塔咖啡和阿拉比卡咖啡混合成的，人们喜欢它的浓烈的香味跟甜味的恰到好处的综合感觉。
- In the same developing time,different temperature affects on sprouting numbers and dropping numbers of Hydra robusta. 同一发育时间内;温度的不同影响水螅出芽数和脱落芽体数.
- The two commercially significant species of coffee beans are: coffea arabica, and coffea robusta. 商业上熟知的两种咖啡豆是：阿拉比卡豆和罗伯斯特豆。
- The ideal combination of natural and washed Robusta, sweetened with a velvety touch of Arabica. 这种咖啡是由天然的与清洗过的罗布斯塔咖啡混合而成的。味道香甜却不矢阿拉比卡咖啡的柔软感觉。
- Study on the Chemical Constituents of the Volatile Oilfrom Lysimachia trientaloides Hemsl. 追风伞挥发油的化学成分研究。
- Studies on the Chemical Constituents of Lysimachia Paridiformis Franch. and Ecdysanthera Rosea Hook.et Arn. 重楼排草和酸叶胶藤化学成分的研究
- Additionally, the crema enhancing aspects of Robusta can be found in Arabica coffee as long as the Arabica coffee is used within three to four days after roasting. 此外，只要使用刚刚烘焙后3-4天的“阿拉比卡种咖啡”，其咖啡油脂也可以与经过“罗巴斯特种咖啡”强化的咖啡油脂相媲美。
