soybean sprout

基本解释

The effect on the quality of soybean sprout in freeze-drying condition caused by several kinds of different pretreatment was studied.
主要研究了几种不同的预处理对黄豆芽冻干产品品质的影响。
Conclusion:The results of vitamin c in soybean and mungbean sprout have big errors if the 2,6-Dischlorophenolindophenol method is used to assay it.
结论：当用2 ，6 -二氯酚靛酚法测定绿豆和黄豆芽中的维生素C时，其误差较大。
The paper offers a new way to get organic selenium nutrient by cultivating High-selenium soybean sprout and probes into the optimum growing condition of this kind of soybean sprout.
提出了一种新的有机硒营养强化剂──富硒豆芽，并对其生产方法进行了研究。