fried rice

fried rice的基本解释

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炒饭

与fried rice相关的网络例句 [注：此内容来源于网络，仅供参考]

The above facts indicated that silicon accumulation in the rice leaf sheath inside, the leaf surface and the sclerenchymatous cell, played the physical barrier role, delayed the hypha of sheath blight expansion.5、Analysing the physiological and biochemical mechanism of the resistance to rice sheath blight improved by silicon application in several respects.(1) After being inoculated with R.solani, O2 and POD activities disordered, CAT activities obviously declined. O2 producingvelocity in 91SP\'s leaves and leaf sheaths of Si+ rice plants were lower than those of Siriceplants, MDA content in leaves and leaf sheaths of Si+ rice plants were lower thanthose of Si- rice plants significantly in three days after inoculating, SOD、POD、CATactivities in leaf sheaths of Si+ rice plants were higher than those of Si- rice plantssignificantly in one day after inoculating, SOD、POD、CAT activities in leaves ofSi-treatment were higher than those of Si- rice plants significantly in three days afterinoculating. O2 producing velocity and MDA content in Lemont\'s leaves and leafsheaths of Si+ rice plants were lower than those of Si- rice plants significantly afterinoculating, and SOD、POD、CAT activities of Si+ rice plants were higher than those ofSi- rice plants significantly.

说明硅在水稻叶鞘内侧、叶表和厚壁细胞积累，起到了物理屏障的作用，延缓了纹枯病菌的扩展。5、阐明了施硅增强水稻抗纹枯病的生理生化机制(1)接种纹枯病菌后，两个水稻品种91SP和Lemont的叶鞘和叶片超氧阴离子自由基O2性紊乱，CAT活性明显下降；抗病品种91SP叶鞘和叶片施硅处理的O2产生速率小于缺硅处理，叶鞘和叶片MDA含量在接种第3 d后显著低于缺硅处理，叶鞘SOD、POD、CAT活性在接种1 d后一直显著高于缺硅处理，叶片SOD、POD、CAT活性在接种3 d后显著高于缺硅处理；感病品种Lemont叶鞘和叶片施硅处理的O2产生速率、MDA含量始终显著小于缺硅处理，SOD、POD、CAT活性始终显著大于缺硅处理。

Cold and hot appetizers 1、steamed fresh scallop seasonal price 2、deep fried lobster in salt and chilli seasonal price 3、braised lobster with ginger and spring onions seasonal price 4、crispy sqring rolls 5、sesame prawn on toast 6、grilled prawn in salt and chilli 7、paper prawn on toast 8、king prawn cutlet in breadcrumbs 9、prawn cocktail 10 sweet and sour won ton 11 deep fried minced squid with thai sauce 12 deep fried squid in salt and chilli 13 deep fried squid 14 barbecue spare ribs 15 mini spare ribs in o.k sauce 16 mini spare ribs in honey sauce 17 mini spare ribs in salt and chilli 18 capital spare ribs 19 satay chicken 20 szechuan style lettuce wraps 21 pang pang chicken 22 shredded chicken in yellow bean sauce 23 paper wrap chicken 24 crispy seaweed 25 crispy lamb wraps with lettuce 26 griddled fried pork dumblings 27 steamed pork dumplings 28 stir fried mussels in black bean sauce 29 special crispy platter(minimum for 2 people)(spring rolls satay chicken crespy seaweed.barbecue spare ribs and sesame prawn on toast) 30 seafood platter (minimum for 2 people) sesame prawn on toast deep fried seallops.

冷和热的开胃菜 1、steamed新鲜的扇贝季节性价格 2、油炸了在盐和辣椒季节性价格的龙虾与姜和春天葱季节性价格的3、braised龙虾4、crispy sqring的卷在多士的5、sesame大虾在盐和辣椒的6、grilled大虾在多士的7、paper大虾 8、king在面包渣的大虾炸肉排 9、prawn鸡尾酒 10糖醋被赢取的吨 11被油炸的剁碎的乌贼用泰国调味汁 12在盐和辣椒的被油炸的乌贼 13被油炸的乌贼 14烤肉排骨 15在好的调味汁的微型排骨 16在蜂蜜调味汁的微型排骨 17在盐和辣椒的微型排骨 18资本排骨 19 satay鸡 20 szechuan样式莴苣套 21剧痛剧痛鸡 22在黄豆调味汁的切细的鸡 23纸套鸡 24酥脆海草 25酥脆羊羔套用莴苣 26烤了油煎的猪肉dumblings 27蒸的猪肉饺子 28混乱油煎了在黑豆调味汁的淡菜 29特别酥脆盛肉盘(2个人的极小值)(春卷satay鸡在多士的crespy seaweed.barbecue排骨和芝麻大虾) 30海鲜盛肉盘(2个人的极小值)在多士被油炸的seallops的芝麻大虾。

Effect of protein and lipid in rice on starch physicochemical characteristics, difference between the region of non-chalkiness and chalkiness of rice, dynamic variation of cell structure and CaM distribution on rice spike were expounded in this study. It was found that protein and lipid in rice had important effect on starch gelatinization, there were distinct differences between the region of non-chalkiness and chalkiness of rice, vascular bundle system in rice spike was changed during grain filling, difference quality of different position of rice spike was more distinct in dense spike rice for more powerful vascular bundle system, the development of rice seeds was corresponded to pericarp development, difference quality of different position of rice spike was also related to transport function of rachilla besides activity of "source", and calmodulin relative activity was closely related to grain filling velocity and enginery properties.

通过实验发现：稻米中蛋白质、脂肪对淀粉的糊化过程有着较大的影响；精米的非垩白与垩白部位以及心白与腹白部位之间在蛋白质、氨基酸含量及组成方面存在着明显差异：水稻穗部大维管束面积以及主穗轴维管束数目在灌浆过程中存在明显的动态变化趋势；密穗型水稻强势粒的维管组织比散穗型水稻发达，致使其强、弱势粒维管组织差异明显加大；果皮的发育与籽粒发育状况是相适应的：强势粒和弱势粒在灌浆生理方面的差异，不仅表现在籽粒本身的&库活性&上，而且也与其着生小穗轴的输导功能有关；CaM相对活性与水稻灌浆速率、机能特征间存在着密切联系。

与fried rice相关的网络解释 [注：此内容来源于网络，仅供参考]

Pork Fried Rice or Chow Mein：肉炒面/饭

扬州炒饭 yang zhou fried rice combination of shrimp, chicken and minced ham | 肉炒面/饭 pork fried rice or chow mein | 牛炒面/饭 beef fried rice or chow mein

stir-fried sticky rice：生炒糯米饭

diced abalone jade fried rice:鲍鱼碧绿炒饭 | stir-fried sticky rice:生炒糯米饭 | fu-jian shreds fried rice:福建炒饭

Salt Fish, Chicken Fried Rice：咸魚雞粒炒飯

西炒飯House Fried Rice | 咸魚雞粒炒飯Salt Fish, Chicken Fried Rice | 粟米火腿蛋炒飯Ham, Egg & Corn Fried Rice