单词glucosinolate
网络: 植物性硫配醣体；硫配糖体；芥子油苷
Boiling appeared to have a serious impact on the retention of those important glucosinolate within the vegetables.
煮沸对这些蔬菜中的硫代葡萄糖酸盐的贮留有非常严重的影响。
The genotypic differences of glucosinolate in cruciferous vegetables and its regulation through agronomy are reviewed.
文章就十字花科蔬菜中芥子油苷的基因型差异及其农艺调控技术作一综述。
Glucosinolate- myrosinase system is a specific substrate-enzyme system in Brassicaceae family.
硫代葡萄糖苷-黑芥子酶系统是十字花科植物中一种特有的底物酶系统。
In contrast, the glucosinolate content of susceptible varieties decreased.
而感病品种的硫甙含量下降。
All three methods gave no significant loss of total glucosinolate analyte contents over these cooking periods.
这三种方法对硫代葡萄糖酸盐总量的分析在烹饪过程中没有明显的丢失。
It is the first time that microbial enzymes are used in the quantitative determination of glucosinolate.
此法首次在硫甙测定中使用微生物酶，操作过程简单且标准化。
Results: Glucosinolate content was 0. 95% in Draba nemorosa var. leiocarpa.
结果：光果葶苈全草中硫代葡萄糖苷总含量为0.
Separation and Purification of the Main Glucosinolate from Rapeseeds
油菜籽中主要硫甙的分离提纯
Determination of the retention times for each intact glucosinolate standard
每个完整的硫代葡萄糖苷的标准保留时间的测定
Instability of Glucosinolate Content and Technique of Reducing its Content for Recessive GMS Population
隐性核不育群体硫甙含量不稳定性及降低技术研究