clove of garlic

与clove of garlic相关的网络例句 [注：此内容来源于网络，仅供参考]

Scanning electron micrograph results showed no surface rupture either on garlic skin or garlic kernel by sodium alginate solutions. It also indicated tubular texture for the surface of garlic skin, and sponge-like structure for the surface of garlic kernel, respectively. Average surface roughness by magnetic force microscopy were under 57 for garlic skin, and under 13 for garlic kernel, respectively.

扫描式电子显微镜影像观察可知海藻酸钠薄膜溶液涂布后皆不会对蒜皮或蒜仁表面造成破坏，并且发现蒜皮表面较为粗糙之维管组织，相对於蒜仁表面较平滑之海绵薄壁组织。

The garlic Institute of Mechanical Technology, is part of the subordinate units, concentrated in the more than Xuhuai agricultural machinery, electrical and mechanical experts, and the many universities and research institutions, some 10 state-level annual returns for utility model patents and inventions, the Years of research developed a series of mechanical garlic, garlic peeling machine dry, garlic-valve machine, garlic field harvesting machines, the state invention patents, dry garlic is offline researchers with the Chinese company Nanjing Agricultural Machinery Institute of the Ministry of Agriculture research, The two of the latest patented technology products, the processing volume, from a net rate of injury rate on the three indicators have more breakthroughs in the dry and peeling machine output per hour breakthrough 500 kg, up to 800 kg / hour (the current market airflow Peeling machine 3 - 5 times).

本大蒜机械研究所是隶属于科技局的下属单位，集中了徐淮地区多名农机、机电专家，与全国多所大学和科研机构合作，每年申报十几项国家级发明和实用新型专利，经多年攻关研制出系列大蒜机械，其中大蒜干式脱皮机，大蒜分瓣机、大蒜田间收获机，获国家发明专利，干式大蒜脱机是公司科研人员与中国农业部南京农机研究所合作攻关，联合两项专利技术的最新产品，在加工量、脱净率，损伤率三项指标上有较大突破，使干式脱皮机每小时产量突破500kg，最高达800 千克/小时（是当前市场气流脱皮机的 3 — 5 倍）。

Its beneficial widespread effect on health is attributed to sulphur compounds and particularly to thiosulfinates. Odorless and stable, alliin is the most abundant sulfur compound in whole, unbruised Garlic. When the clove of garlic is cut or crushed, the enzyme alliinase is released from its compartment and transforms S-allyl-L-cysteine sulfoxide or alliin into diallyl thiosulfinate allicin, the characteristic compound of garlic flavor. This very unstable thiosulfinate is rapidly degraded to related organosulfur compounds. Allicin is often thought of as the "active ingredient" in Garlic, and has been the subject of numerous scientific studies, but its a fairly unstable compound that likes to react with itself.

蒜氨酸(S-烯丙基-L-半胱氨酸亚砜，alliin)是完整、未受损大蒜里面含量最丰富的硫化物，并且非常稳定，它存在于大蒜的细胞质里；当细胞受损时，蒜氨酸酶从细胞液向细胞质释放，蒜氨酸和蒜氨酸酶接触被迅速转化为一系列新的化合物—蒜辣素及其相似物，蒜辣素(双烯丙基硫代亚磺酸酯，allicin)被认为是大蒜中最重要的活性成分，但它相当不稳定，易于自身反应。

与clove of garlic相关的网络解释 [注：此内容来源于网络，仅供参考]

clove of garlic：蒜瓣

蒜头 head of garlic | 蒜瓣 clove of garlic | 笼屉 bamboo food steamer

clove of garlic：一瓣大蒜,切碎

1 large onion 大洋葱,切碎 | 1 clove of garlic 一瓣大蒜,切碎 | 30ml curry powder 二汤勺咖喱粉

a clove of garlic：一瓣大蒜

coaster c.n. 1.杯垫,杯托 2.沿海航行的船只 | a clove of garlic 一瓣大蒜 | fussy adj. 爱挑剔的;过于讲究的;难以取悦的

a clove of garlic：一瓣蒜

Courgettes 小胡瓜(类似于黄瓜) | a clove of garlic 一瓣蒜 | marinate 喂

1 clove of garlic, peeled：1个蒜瓣,去皮

A small bunch of fresh mint, leaves picked 一小把新鲜薄荷叶,只用叶子 | 1 clove of garlic, peeled 1个蒜瓣,去皮 | 1~2 fresh red or green chilies, deseeded 1~2个红色或绿色辣椒,去籽