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Effects of gardenia seed, green tea, and cactus pear in rice batter on the chemical quality of lotus root bugak and frying oil

机译：栀子，绿茶和仙人掌梨在米饭面前对莲藕布料和煎炸油的影响

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Leejin Jung; Yeong-Ok Song; Eunok Choe;
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1. Development of Lotus Root Bugak with Plasma Lipid Reduction Capacity by Addition of Opuntia ficus-indica var. saboten or Green Tea as a Coloring Agent [J] . Mijeong Kim, Sun Hee Hong, Lana Chung, Journal of the Korean Society of Food Science and Nutrition . 2014,第3期

机译：添加仙人掌榕开发具有降血脂作用的莲Bug虫。 saboten或绿茶作为着色剂
2. Chemical and phytochemical characterizations of argan oil (Argania spinosa L. skeels), olive oil (Olea europaea L. cv. Moroccan picholine), cactus pear (Opuntia megacantha salm-dyck) seed oil and cactus cladode essential oil [J] . El Kharrassi Youssef, Maata Nadia, Mazri Mouaad Amine, Journal of Food Measurement and Characterization . 2018,第2期

机译：Argan油（Argania Spinosa L. Skeels），橄榄油（Olea Europaea L.CV。摩洛哥霉菌），仙人掌梨（Opuntia Megacantha Salm-Dyck）种子油和仙人掌克拉多岛精油
3. Effect of active edible coating made by quince seed mucilage and green tea extract on quality of fried shrimps: physicochemical and sensory properties [J] . Noshad Mohammad, Nasehi Behzad, Anvar Adieh Nutrition and Food Sciences Research . 2017,第4期

机译：木瓜粘液和绿茶提取物制成的可食用活性包衣对炸虾品质的影响：理化和感官特性
4. ASSESSING THE EFFECTS OF MULCH, COMPOST TEA, AND CHEMICAL FERTILIZER ON SOIL MICROORGANISMS, EARLY GROWTH, BIOMASS PARTITIONING, AND TAXANE LEVELS IN FIELD-GROWN ROOTED CUTTINGS OF CANADA YEW (TAXUS CANADENSIS) [C] . R.F. Smith, S.I. Cameron, J. Letourneau, Annual Meeting of the Plant Growth Regulation Society of America . 2006

机译：评估覆盖物，堆肥茶和化肥对土壤微生物，早期生物量分区和紫杉烷水平的影响，加拿大红豆杉（Taxus Canadensis）
5. EFFECTS OF TEMPERATURE, PRECIPITATION, SOLAR RADIATION, AND ROOTING DEPTH ON SOYBEAN YIELD, SEED PROTEIN, SEED OIL, AND LEAF COMPOSITION. [D] . VINANDE, ROGER ANTHONY. 1976

机译：温度，降水，太阳辐射和生根深度对大豆产量，种子蛋白质，种子油和叶组成的影响。
6. Effects of gardenia seed green tea and cactus pear in rice batter on the chemical quality of lotus root bugak and frying oil [O] . Leejin Jung, Yeong-Ok Song, Eunok Choe 2016

机译：米糊中的of子绿茶和仙人掌梨对莲bug炸油化学品质的影响
7. Effect of active edible coating made by quince seed mucilage and green tea extract on quality of fried shrimps: physicochemical and sensory properties [O] . Mohammad Noshad, Behzad Nasehi, Adieh Anvar 2017

机译：柑橘种子粘液和绿茶提取物对炸虾质量的影响：物理化学和感官特性

Effects of gardenia seed, green tea, and cactus pear in rice batter on the chemical quality of lotus root bugak and frying oil

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