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- Analysis on the Nutrient Guality of Wild and Cultured Plants of Osmunda japonica Thund. 紫萁野生苗与组培苗的氨基酸、无机元素含量的比较。
- The results showed that the penoxidase isozymes bands became more and more with the development of Osmunda japonica Thund. 结果表明，随着紫萁的发育，过氧化物酶同工酶谱带明显增加，孢子体时期，谱带基本稳定。
- The peroxidase (POD) isozymes in the different development stages of Osmunda japonica Thund were studied using the method of PAGE and spectrophotometer. 利用聚丙烯酰胺凝胶电泳(PAGE)和分光光度法，对紫萁不同发育时期的过氧化物酶(POD)同工酶进行了测定。
- Osmunda japonica Thund. 紫萁
- Osmunda japonica Thund 紫萁
- Hill wild series are: Osmunda japonica, bracken and Cinen Ya, and so on. 山野菜系列主要有：薇菜、蕨菜和刺嫩芽等。
- Abstract: Osmunda japonica is a vegetable fern with a potential of economic exploitation, which is, however, limited by the quantity of wild resource. 摘要 ：薇菜是一种具有经济开发潜力的食用蕨类植物，但其经济利用受到野生资源量的限制。
- With proper processing technology, Osmunda japonica Thurb can be treated to make instant food with satisfactory nutrition and flavor. 研究并采用合理的加工工艺生产出营养和味道俱佳的薇菜风味食品。
- Osmunda japonica Thunb. 紫萁
- The synthetic result of this study indicated that Harness was the primary preemergence herbicide for the spore stroma of Osmunda japonica Thunb propagation, and trifluralin was secondary. 综合评价结果为禾耐斯是薇菜孢子繁殖基质的首选芽前除草剂，氟乐灵次之。
- Compared with collecting in Hubei Institute for Nationalities, shaded prothallium and sporophyte after collecting Osmunda japonica Thund. spores germinate in Hangzhou both have better heat-tolerance. 在杭州采集的紫萁孢子萌发后形成的原叶体、孢子体均比在湖北民族学院采集的耐高温性好。
- Dried Osmunda Japonica Thunb was used as raw material to produce several instant food of different flavors, and the effects of different conditions on rehydration ratio were discussed. 以薇菜干为原料,采用不同的复水条件和不同的调味方法,试制出了几种风味各异的即食性薇菜制品。为综合开发薇菜产品,提高薇菜的经济价值寻找了一条良好的途径。
- the water-cooking osmunda japonica thumb 水煮微菜
- Artificial cultivation of wild Osmunda japonica Thumb 野生薇菜人工栽培技术
- Keywords Osmunda japonica;soup bloating;catsup bloating; 关键词薇菜;汤渍;酱渍;
- Determination of Fluoride in the 8 Species Tea, Different Places of Ginkgo Biloba and Lonicera Japonica Thund by Fluoride-Selective Electrode Method 8种茶叶银杏的不同部位及金银花中氟元素含量的分析比较
- Keywords Osmunda japonica Thurb;instant food;technology; 薇菜;风味食品;工艺;
- Occurrence of powdery mildew disease on Osmunda japonica and its control 紫萁白粉病发生规律及其防治
- Primary Research of Laborious Cultivation of Osmunda japonica in Guiyang Area 贵阳地区薇菜人工栽培现状初步调查
- Primary Study on Bionic Sporule Reproduction in Osmunda japonica Thunb 薇菜孢子仿生繁殖试验初报
