生豆的

基本解释 (translations)

leguminous

与生豆的相关的网络例句 [注：此内容来源于网络，仅供参考]

At present company's products have French cognac brandy Series (Hennessy XO, Martell XO, Remy Martin XO); whiskey Series (Chivas,¤á, red card, black card, the blue Grand, Ireland,); Vodka series (original flavor, lemon flavor, Orange); Wine Series (Changyu, Great Wall, Great Wall Manor); Beer Series (Qingdao Pure Health, Munich, Budweiser, Carlsberg, Heineken, Corona, the sun beer, ice sharp); Bar seasoning base liquor series (Cointreau, blue orange, Kim Gordon, coconut wine, cherry wine, white rum,±, Baileys, black and white cocoa, etc.), Blue Mountain coffee beans Series ( Brazilian beans, Blue Mountain beans, Ireland beans, Java beans, Mandailing, carbon burning beans, gold medal Blue Mountain, etc.); raw materials, fruit powder, fruit juice, jam, counter appliances.

目前公司经营的产品有法国干邑白兰地系列（轩尼诗XO、马爹利XO、人头马XO）；威士忌系列（芝华士、杰克丹尼、红牌、黑牌、蓝爵、爱尔兰、）；伏特加系列；葡萄酒系列；啤酒系列（青岛纯生、慕尼黑、百威、嘉士伯、喜力、科罗娜、太阳啤、冰锐）；酒吧调味基酒系列（君度、蓝橙、哥顿金、椰子酒、樱桃酒、白朗姆、薄荷酒、百利甜、黑、白可可等），蓝山咖啡豆系列（巴西豆、蓝山豆、爱尔兰豆、爪哇豆、曼特宁、碳烧豆、金牌蓝山等）；原料、果味粉、果汁、果酱、吧台器具等。

In this research, swainsonine contents of three Oxytropis species were determined by the high performance liquid chromatography coupled to mass spectrometry. The population genetic diversity was also studied and the swainsonine related molecular markers were screened by ISSR. In vitro fungi cultures from the individual plant of O. glabra were performed and microbiological morphology of the colony and the conidiophore were investigated. The 5.8S rDNA/ITS sequences of fungi amplified from total DNA in both plants and fungal endophytes were studied. These sequences were analysed and compared, and they were also compared to the 5.8S rDNA/ITS sequence of fungal enduphyte Embellisia sp. L12 from the O.lambertii, O.sericea and A.mollisimus distributed in USA.

本研究采用高效液相色谱-质谱联用法测定了三种棘豆植物的苦马豆素含量；通过ISSR分子标记技术对三种棘豆种群遗传多样性及其苦马豆素相关标记进行了研究；将小花棘豆植物单株进行体外真菌培养，研究了菌落和分生孢子的微生物形态学特性，从植物总DNA和相同植株培养的真菌总DNA扩增真菌的5.8SrDNA/ITS区，进行了DNA序列分析与排序；联系单株小花棘豆的苦马豆素含量测定和内生真菌ITS序列分析结果，与从美国分布的二种棘豆(O.lambertii、O.sericea)和一种黄芪(A.mollisimus)中分离的内生真菌埃里砖格孢属Embellisia sp.L12株得到的结果进行了比较。

CP of biennial and triennium have similitude early, became obvious different after July 22nd .Key words: Vicia amoena, age, growth and reproduction pattern, over-ground biomass, nutrition, layering distribution, seed pests, controlling effect and best preventive time

在整个生长季节内，一年生山野豌豆的粗蛋白含量低于二年生和三年生山野碗豆；二年生和三年生山野碗豆的粗蛋白含量在初期相似，到了7月22日后，有明显的不同，二年生山野豌豆降幅大于三年生山野豌豆。

The results show that, firstly, Stellera chamaejasme L, which rely on their developed axial root system in the 10～40cm soil layer to occupy the competitive priority of volume, length, surface area and so on, in the case of their adaptive faculty to poor surroundings resulting from fruit picking, trampling and overgrazing as well as with the phenomenon of restrained growth among various plants, gradually become the dominant plant in the herbaceous community; secondly, this kind of degraded grassland has not displayed any general characteristic of degradation such as surface exposure, accumulative quantity of vegetation reduced, water loss, soil erosion and so on, therefor, it should be dealt with distinguishingly; thirdly, if"Stellera chamaejasme L Killer"and"Oxytropis ochrocephala Killer"invented by CAS are taken advantage of respectively in the bloom period of Stellera chamaejasme L and at the beginning of florescence of Oxytropis ochrocephala bunge by ultra-low volume spray of 1. 05L/hm〓 and 1. 35～165L/hm〓 dosage separately, the death rates of poisonous herbs may achieve above 95% and 92% correspondently; fourthly, this technology with the characteristics of high work efficiency, exclusive selectivity and convenient operation, is safe to non-target plants and other animals, and has no toxic or side-effect to environment; furthermore, an execution of"Stellera chamaejasme L Killer"spray and a two-year grazing prohibition can be effectively applied on degraded grasslands of"Weed and Poisonous plants Type".

结果表明：狼毒凭借发达的轴根系在10～40cm土层中形成的体积、长度、表面积等竞争优势，以及对采食、践踏、过度放牧所形成的不良环境的适应能力和异株克生现象的存在，逐步成为草群中的优势植物；毒杂草型退化草地没有表现出地表裸露、植物蓄积量减少、水土流失等一般性退化特征，对该类草地的治理应区别对待；应用中科院研制的'灭狼毒'和'灭棘豆'分别在狼毒盛花期和黄花棘豆初花期，以1.05L/hm〓、1.35～165L/hm〓的施用量超低容量喷雾，毒草的死亡率可达到95％、92％以上；该技术具有工效高、选择性专一、灭效高、操作简便，对非靶标植物和其它动物安全，对环境无毒副作用的特点；采用喷施'灭狼毒'+短期禁牧措施，可以有效治理毒杂草型退化草地。

Green coffee beans contain up to 10% of chlorogenic acids, i.e.,various isomers of hydroxy-cinnamoyl esters of quinic acid.

咖啡生豆含有最高可达10%的绿原酸，即，奎宁酸的不同种的羟基酯异构体。

Gastromycetes, such as the puffball-producing genera Rhizopogon, Scleroderma, Pisolithus, produce numerous basidiospores that are easier to collect in large quantities than those of mushroom-produced ectomycorrhizal fungi.

腹菌类如产生菌球的须腹菌属、硬皮马勃属、及豆马勃属，会产生很多担孢子，比生菇的外生菌根菌容易收集孢子，且量多。

Compare of two kinds of coffee, it is no significant difference in the content of greed coffee, trigonelline, nicotinic acid and caffeine, but the content of chlorogenic acid has significant difference.

比较两种咖啡豆的成分，生豆中葫芦巴碱、烟酸、咖啡因含量没有显著性差别，而绿原酸含量具有显著性差别。

Our coffee berries are then pre-floated before dispatch to the Pulpery where the processing begins under the guidance and control of the Jamaica Coffee Industry Board Quality. Quality does not end there, as at AMBER ESTATE, we further select these beans and roast, in small batches, only the very best which pass the tests of the Jamaica Coffee Industry Board and our own panel of cuppers.

通常，果肉分离是严格执行牙买加咖啡局质量监控的，在此之前，还需要将不合格的咖啡果漂浮过滤掉，质量控制远没有就此结束，我们还需要每小批量进行挑选，只有最好的咖啡生豆进行烘焙，并且仍然要接受咖啡局和品尝师严格监控。

Green coffee buyers and sellers can really only make the best decision possible using all of the available information and learn from successes and mistakes.

咖啡生豆买家和卖家真正能作出最佳的决定是通过运用所有可用信息和在成败当中吸取的经验。

Also, the big tropical hardwoods trees that they plant, such as cedar and teak, provide perfect conditions for cocoa trees that like the shade, and cocoa bean yields can double.

同時，農夫所栽種的熱帶闊葉樹，像是杉木和柚木，能夠提供喜歡在樹蔭下生長的可可亞完美的生長環境，可可亞豆的收成也會因此加倍喔！

与生豆的相关的网络解释 [注：此内容来源于网络，仅供参考]

bitter：苦味

B,酸度(Acidity)C,苦味(Bitter)D,甘度(Sweet)E,香度(Aroma)F,风味(Flavor)对咖啡的评价除了外观和大小之外,杯测(Cupping)是其中最重要的环节. 咖啡生豆(Green coffee been)在8-20分钟的烘焙过程中,会产生一系列复杂的变化:从外观来看,

leguminous：生豆的

legumeslegume 豆类 | leguminous 生豆的 | leguminous 豆科的

lima bean：利马豆

木薯百脉根苦苷(lotaustralin)利马豆(lima bean)木薯亚麻苦苷(linamarin)高梁高梁苦苷(dhurrin)杏苦杏仁苷(amygdalin)植物名称生氰糖苷图 氰苷及其氨基酸前体图 生氰糖苷(氰苷)产生氰氢酸的过程当咀嚼或破坏含氰苷的植物食品时,

Nutmeg：豆蔻粉

将所有配料加冰块后倒入摇杯内摇匀,倒入一个鸡尾酒碟中,并撒上适量的豆蔻粉(Nutmeg)点缀. 首先声明,我不是拿它来凑数的. "那生吃也算一种烹饪方法?"经过一番思想斗争后,我觉得算. 就比如令狐冲的独孤九剑,尽管没有招式,

Yemen Mocha：葉門摩卡

今天的叶门摩卡(Yemen Mocha)和一千多年以前的祖先没什麽两样,还是最高级的传统手工乾燥豆--虽然它的大小叁差不齐,生豆中的杂质也不少. 最常看到的两个产地是马塔里(Mattari)和山纳妮(Sanani);马塔里豆有比较多的质感、巧克力味和酸味,

Bulbophyllum：石豆兰

该区由于气温高,林内潮湿,附生兰的种类如石料、贝母兰、石豆兰(Bulbophyllum)、万带兰(Vanda)、羊耳蒜兰(Ziparis)等也很多,常多种附生于高大的乔木树干卜形成"空中花园".

hygric：湿生的

hygrechema水音 | hygric湿生的 | hygrine古豆碱

Fermented：发酵味

(7)发酵味(fermented) 咖啡豆的不良味道.在舌尖产生相当不舒服的酸感.原因是生豆在收获后的干燥 过程中的酶化作用把糖分变成了酸(醋) . (8)平淡(flat) 咖啡豆的不良气味. 焙制好的咖啡豆放置过久或咖啡水煮好以后持续加热就会产生.

green coffee：生咖啡(豆)

green cigar 新烟叶制的雪茄烟 | green coffee 生咖啡(豆) | green corn 嫩玉米(一般供做菜用)

carbohydrates：糖类

这样,能将生豆内部的脂质赶到细胞孔的出口处,让高压的热水可以充分地乳化它们,形成咖啡的稠度与醇味;并且,咖啡内部的糖类(Carbohydrates)经过高温烘焙之后,会转化为焦糖(Caramel),给人甜味的感觉.