Steamed Rice Rolls in Black Bean Sauce是什么意思

网络释义

用法例句

Methods Fermented soybean oil was material and the following experiments were conducted:(1) The fermented soybean oil s inhibition on peroxidation of lard lipid;(2) The inhibition on lipid peroxidation of normal mice liver mix slurry;(3) The effect of clearing oxygen free radical(OFR) generated by pyrogallol;(4) The protection for H2O2-induced red blood cell hemolysis of mice.

目的研究豉油的体外抗氧化功能。

Clonidine bone must have Cola and bone, little fat ribs, a little longer, about10 CM with soy and sugar oyster sauce, wine, garlic pickling for half an hour.

可乐骨得有可乐和骨哟，肥一点的排骨，长一点，10CM左右，用豉油和蚝油糖、、茸腌半小时。

Chi--fiavour Chinese spirits

GB/T16289-1996豉香型白酒

Investigations on the Volatile Flavor Compounds in the Traditional Long-ripenned Douchiba (DCB) and the Mold-fermented Douchi (DC)

传统陈窖豆豉粑和霉菌型豆豉挥发性风味化合物研究

Research on Microorganism Quickly-fermented Technology of Mucor-type Douchi;

毛霉型豆豉生物速成发酵技术的研究

Expression of a Novel Fibrinolytic Enzyme Gene in Lactobacillus Casei;

豆豉溶栓酶基因在乳酸杆菌中的表达

Dynamic Analysis on Later Fermentation Process of Dou-chi Natural Fermentation;

天然发酵豆豉后发酵过程的动态分析

Studies on Extraction and Detection of Isoflavones in Fermented and Black Beans

豆豉及黑豆中异黄酮提取与检测研究

Identification of Salmonella in lobster sauce with real time PCR

绝对定量PCR快速检测豆豉沙门菌

Preparation and identification of a novel fibrinolytic enzyme FS33 from Bacillus subtilis DC_(33)

豆豉纤溶酶Subtilisin FS33的提取纯化与鉴定

Let me show you the Three Traditional Treasures of Yangjiang - lobster sauce, lacquerwork and knife.

让我给你介绍一下阳江“三件宝”：豆豉、漆器、小刀。

Studies on Fermentative Microflora, Flavours and Melanoidins of Long-ripined Douchiba;

陈窖豆豉粑益酵菌、风味物及黑色物质研究

Studies on Preparation, Enzymic Characteristics and Functional Properties of Dochi Fibrinolytic Enzyme;

豆豉纤溶酶的制备、酶学特性及功能性质研究

Expression, Refolding, Purification and Pharmacology of Douchi Fibrinolytic Enzyme (Subtilisin DFE);

豆豉溶栓酶的表达、复性、纯化及其药理学研究

Studies on the Fermentation Mechanism and Healthy Functions of Aspergillus-Type Douchi;

曲霉型豆豉发酵机理及其功能性的研究

Purification, Gene Cloning and Expression of a Fibrinolytic Enzyme from Douchi, a Chinese Traditional Soybean-fermented Food;

豆豉溶栓酶的纯化及其基因的克隆与表达研究

Studies on the Separation, Purification and Properties of Fibrinolysis Enzyme in Lobster Sauce;

豆豉溶栓酶的分离纯化及酶学性质研究

Screening of Fibrinolytic Enzyme-Producing Strain Dc-C4 from Chinese Douchi;

豆豉纤溶酶高产菌株的筛选及酶学性质的研究

Research on the Processing and Quality Changes of Semen Sojae Praeparatum Processed by Different Accessories;

不同辅料对淡豆豉炮制过程及质量影响的研究