Chinese water chestnut

英 [ˌtʃaɪˈniːz ˈwɔːtə(r) ˈtʃesnʌt]

美 [ˌtʃaɪˈniːz ˈwɔːtər ˈtʃesnʌt]

荸荠

网络

双语例句

• The effects of heat treatment temperature, time and storage time on the quality of fresh-cut Chinese water chestnut were studied using a central composite rotation design.
  以荸荠为原料，采取中心复合旋转实验设计，研究不同的热处理温度、热处理时间以及贮藏时间对鲜切荸荠冷藏过程中品质的影响。
• Chinese chestnut after hot sour water bath processing, shell polyose paint film uses the LDPE packing, suppressed the Chinese chestnut breath intensity to elevate well, maintains the Chinese chestnut water content.
  板栗在热酸水浴处理、壳聚糖涂膜后采用LDPE包装，较好地抑制了板栗呼吸强度升高，保持板栗含水量。
• Accelerated Senescence of Fresh-cut Chinese Water Chestnut Tissues in Relation to Hydrogen Peroxide Accumulation
  鲜切加工加速荸荠组织衰老与H2O2累积的关系
• Effects of factors such as temperature and light on Bulblet Formation of Chinese water chestnut
  温度和光照等因素对荸荠试管球茎形成的影响
• The processing technology of Chinese water chestnut slices was studied in this article.
  对热风干燥生产荸荠片的加工工艺进行了试验研究。
• The Study on the Biological Characters of Stem Blight Pathogen of Chinese Water Chestnut
  荸荠秆枯病菌生物学性状研究
• Research on occurrence and control of stem blight of Chinese water chestnut
  荸荠秆枯病的发生及其防治研究
• Identification and investigation of fungus species of Chinese water chestnut during storage period
  荸荠贮藏期真菌性病害种类调查鉴定初报
• Effects of some processing treatments on the browning of fresh-cut Chinese water chestnut
  几种加工处理对鲜切荸荠褐变的影响
• Identification of the pathogen causing chinese Water chestnut wilt in Fujian
  福建荸荠枯萎病病原菌鉴定