leaf mustard

英 [英 [liːf ˈmʌstəd]]

美 [美 [liːf ˈmʌstərd]]

网络  芥菜; 叶芥菜; 大芥菜

　 　 　 　

双语例句

• Sulphur application significantly increased sucrose and the soluble protein content in pickled leaf mustard and the nitrate content in pickled leaf mustard ( cv. Baobaoqingcai), but significantly decreased the nitrite content in pickled leaf mustard.
  增加硫肥量，腌制叶用芥菜的蔗糖含量、可溶性蛋白质和腌制包包青菜硝酸盐含量显著增加，而叶用芥菜的亚硝酸盐含量则显著降低。
• The cytoplasmic male sterility ( CMS) was transferred into leaf mustard by inter varietal hybridization and subsequent backcrosses cms donor as using tuber mustard.
  采用榨菜细胞质雄性系为不育源，通过变种间杂交和回交的方法，转育叶用芥菜细胞质雄性不育种质。
• The orthogonal uniform design was used in this experiment. The cropping experiment was carried out by simulating Cd-Zn-Pb compound contaminating the environment soil. Results indicated that the leaf mustard and the rape have strong ability to survival and concentration in the heavy metal contaminated oil.
  选取了芥菜和油菜作为实验对象，采用正交均匀设计方案，模拟Cd-Zn-Pb重金属复合污染土壤环境进行栽培实验。
• Study on the fresh and colour preservation of pickled leaf mustard
  植酸对腌芥菜的护色保鲜研究
• Bud, petal and anther length ratio of leaf mustard were closely related to the developmental stages of microspore. We can use what I mentioned above to be a indicators, judging the Microspore population suitable for inducted cultivation or not.
  其结果如下：1.叶用芥菜花蕾长度及瓣药比与小孢子发育阶段密切相关，可据此作为小孢子群体是否适于诱导培养的指标。
• The soluble protein content in two cultivars of leaf mustard was significantly increased when the low dose of nitrogen (< 100 kg/ ha) was applied.
  仅较低施氮量（<100kg/ha）对叶用芥菜可溶性蛋白质含量有明显影响。
• Extraction, Isolation and Purification of Alkali-soluble Polysaccharide from Leaf Mustard
  碱溶性包心芥菜多糖的分离纯化研究
• Research on the Soft Package Processing of Leaf Mustard of Pungent Flavor
  软包装辛辣叶芥制品生产工艺的研究
• Cultivars, nitrogen, sulphur significantly influenced the nutritional elements ( N, S, P, K, Ca, Mg, Fe) content in pickled leaf mustard, and different change trends were observed.
  品种差异及氮、硫处理对腌制叶用芥菜中营养元素（N、S、P、K、Ca、Mg、Fe）含量均有显著影响，并呈现不同的变化规律。
• The results showed that total soluble sugar, reducing sugar and sucrose content in pickled leaf mustard were significantly decreased by increasing applied nitrogen, however the soluble protein, nitrate and nitrite content in pickled leaf mustard were increased.
  结果表明，增加氮肥量，腌制叶用芥菜的可溶性总糖、还原糖和蔗糖含量显著降低，而其可溶性蛋白质、硝酸盐和亚硝酸盐含量则显著增加；