The mycelial water extract is proved to be a high-effect and low-toxicity bio-pesticide.
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15. 应用三波长光度法测定了姬松茸菌丝体中麦角甾醇的含量。
The ergosterol content in mycelia of Agaricus brasiliensis was determined by triple-wavelength spectrophotometry.
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16. 鱼翅,干鲍,群边,松茸,干草菇,鱼肚,鹌鹑蛋,鱼唇。
Shark's fin, abalone, turtle rim, wild mushroom, grass mushroom, fish maw, quail egg, fish lips.
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17. 即使对于熟悉森林的村民,捡拾松茸也是一项凭运气的劳动。
Even to the villagers familiar with the forest, to find matsutake is completely by luck.
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18. 探讨了松茸的开发前景以及开发中的合理利用和有效保护等。
Its development prospect, reasonable utilization and effective preservation are studied as well.
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19. 松茸产地的凌晨3点,卓玛和妈妈坐着爸爸开的摩托车出发。
At 3 a. m. in the habitat of matsutake, zhuoma 'father took zhuoma and her mather in a motorbike.
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20. 前言:目的:研究松茸多糖对K562细胞增殖与分化的影响。
Objective: To study the antitumor effect of Tricholoma Matsutake on K562 cells.
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21. 开季的日本松茸是最高级的,每千克的价格能达到2000美元。
The Japanese Matsutake at the beginning of the season, which is the highest grade, can go up to $2000 per kilogram.
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22. 采用阴阳离子树脂法来脱除松茸多糖中的蛋白质效果相当理想。
Ions resin used to the removal of Tricholoma matsutake polysaccharide protein effects reasonably well.
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23. 本文综述了松茸的有效成分与生物学活性、药理作用与临床应用。
This review focuses on its recent biological and pharmacological activities and related components, clinic application.
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24. 在过去1000年中,松茸已经成为了日本饮食文化的重要一部分。
They have been an important part of Japanese cuisine for the last 1, 000 years.
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25. 您必然点了三道菜。它们别离是:鱼暖锅、葱烧松茸还有番茄炒蛋。
They are: fish hotpot, onion and tomato burn also scrambled eggs. Have a bottle of Qingdao beer.
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26. 利用RAPD分析技术研究了中国主产区野生松茸的DNA指纹图谱。
The DNA fingerprinting patterns of wild basidiocarps of matsutake in China were analyzed based on RAPD in this study.
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27. 松茸保鲜的极限是三天,商人们以最快的速度对松茸进行精致的加工。
Matsutake mushroom can keep fresh for 3days at most so merchants processed it as delicately and as quickly as possible.
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28. 目的:研究姬松茸多糖对荷瘤小鼠放疗增效作用及放疗损伤的保护作用。
Objective: To study the protective effect of radiation damage and enhancing efficacy of radiotherapy with ABP on tumor-bearing mice.
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29. 其独特的加工工艺不仅能够保留松茸的鲜美,更加保留了松茸的营养成分。
The special processing technique not only can remain the freshness of the tricholoma matsutake, but also remain the nutrition of the tricholoma matsutake.
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30. 其独特的加工工艺不仅能够保留松茸的鲜美,更加保留了松茸的营养成分。
The special processing technique not only can remain the freshness of the tricholoma matsutake, but also remain the nutrition of the tricholoma matsutake.