查询词典 Boletus

My company can supply the year: black fungus 100 tons, 100 tons of mushrooms, wild Boletus,ìbacteria, fungi 30 tons of yellow silk.

我公司可年供货：黑木耳100吨、香菇100吨、野生牛肝菌，红丝菌，黄丝菌30吨。

Compounds and 6 compounds were identified by GC/MS from fruiting bodies and fermentation products of Boletus edulis, respectively.

通过GC/MS检测获知，美味牛肝菌子实体及其深层发酵液中分别有39种和6种组分。

The volatile compounds of Boletus edulis were isolated using simultaneous distillation and extraction.

运用同时蒸馏萃取法提取美味牛肝菌的风味物质。

The study of animal experiment indicated that the polysaccharides of Boletus Edulis could increase the weight of thymuses and spleen obviously,and promoted the immune function.

经动物试验表明：该多糖能显著增加胸腺、脾脏器官质量，并可促进机体的免疫功能。

The antioxidant activities of methanol extract from Boletus edulis,Suillus bovinus and Xerocomus badius were determine in vitro in this paper.

本文初步研究了美味牛肝菌、乳牛肝菌和褐绒盖牛肝菌三种野生食用菌甲醇提取物的体外抗氧化特性。

Boletus containing protein, carbohydrate, calcium, phosphorus, iron, riboflavin, and other nutrients, food Xianxiang delicious, it has medicinal value, test cancer, Ehrlich mouse sarcoma 180 and inhibition of cancer

牛肝菌含有蛋白质，碳水化合物，钙，磷，铁，核黄素，和其他营养物质，食品祥说好吃，它的药用价值，测试癌症，艾氏小鼠肉瘤180和抑制癌症

The results showed that the Boletus edulis Bull polysaccharide can clear out the radicals effectively,and the function of antioxidetive become stronger with the increase of the polysaccharide concentration.

结果表明，美味牛肝菌多糖具有强的清除自由基能力，且随着浓度的增大其抗氧化作用亦增大。美味牛肝菌多糖浓度约为0.04mg/mL时，其清除。

The Boletus aereus freezing pattern was studied through analyzing the freezing curve at different temperature, freezing speed and juice leakage by liquid nitrogen flash freezer .

采用液氮速冻，研究在不同的冻结温度下黑牛肝菌的冻结温度曲线及其冻结速度和汁液流失率之间的关系等。

When the concentration of boletus Edulis Bull polysaccharide is about 0.04 mg/mL,the ability of scavenging hydroxyl radi...

OH的能力与0.02mg/mLVc的能力相当；对浓度为0.1mg/mL的多糖溶液，其清除率达到71.78%。对于O2-。自由基，在浓度为0.04mg/mL时，抑制率达到79.34%。

Based on the sensory evaluation and the GC/MS analysis, it is concluded that the exogenous β-glucosidase can affect the volatile compounds of fruiting bodies and fermentation products of Boletus edulis and can also enhance the flavor.

通过感官评审和GC/MS分析发现，β-葡萄糖苷酶对美味牛肝菌子实体及其深层发酵液中的挥发性化合物有影响并且具有增香作用。

The split between the two groups can hardly be papered over.

这两个团体间的分歧难以掩饰。

This approach not only encourages a greater number of responses, but minimizes the likelihood of stale groupthink.

这种做法不仅鼓励了更多的反应，而且减少跟风的可能性。