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Salt, pepper, dill weed, garlic powder, cinnamon. Ellen?

盐 ,胡椒粉莳萝大蒜粉胡椒粉,莳萝大蒜粉,胡椒粉莳萝,大蒜粉桂皮粉,Ellen?

Garlic essence is used for raw material which conducts chemical reaction with iodine or iodine chloride to generate iodated modified garlic essence. Said modified garlic essence is then passed through emulsifying and glucose absorption to make into odourless powder with good dispersiveness in water.

碘化改性大蒜素的制备方法是采用大蒜素为原料和碘或氯化碘发生化学反应,生成碘化改性大蒜素,再经乳化、葡萄糖吸附制成无臭的水中分散性良好的粉剂。

Long filamentous and rhabdoviruses were first found in garlic. The leaves were detected by DAS-ELISA,and the result showed that masaic garlic contained LYSV and PVX,etiolation garlic contained OYDV and GCLV,leaf roll garlic contained GCLV、LYSV and OYDV.

发病寄主叶片的DAS-ELISA检测结果:花叶症状的大蒜样品中含有LYSV和PVX,黄化症状的大蒜样品中含有OYDV和GCLV,卷叶症状的大蒜样品中含有GCLV、LYSV和OYDV。

Although he claims California garlic tastes better -- independent lab tests show it's denser in texture than Chinese -- his company uses imports in some prepared products, such as sauces.

虽然他声称加利福尼亚大蒜的味道更好(他们的独立实验室测试结果表明,他们的大蒜质地比中国的更密),但他的公司在生产蒜汁等制成品时仍使用进口大蒜

Analysis of the material change, garlic cells bioactive aliphatic thio cysteine sulfoxide and thiosulfate propenyl cysteine sulfoxide sulfur compounds in garlic, such as the role of enzymes, the generation of thiobarbituric acid sub - ester, propylene-based thiosulfinates, allyl thiosulfinates as garlic pigment precursor substances, and further changes occurred in the green garlic.

从物质变化分析,大蒜细胞中的生物活性物质硫代脂肪族半胱氨酸亚砜和硫代丙烯基半胱氨酸亚砜等含硫化合物在蒜酶的作用下,生成硫代亚磺酸酯、丙烯基硫代亚磺酸酯、烯丙基硫代亚磺酸酯,作为大蒜色素物质的前体,进一步发生大蒜绿变。

Its beneficial widespread effect on health is attributed to sulphur compounds and particularly to thiosulfinates. Odorless and stable, alliin is the most abundant sulfur compound in whole, unbruised Garlic. When the clove of garlic is cut or crushed, the enzyme alliinase is released from its compartment and transforms S-allyl-L-cysteine sulfoxide or alliin into diallyl thiosulfinate allicin, the characteristic compound of garlic flavor. This very unstable thiosulfinate is rapidly degraded to related organosulfur compounds. Allicin is often thought of as the "active ingredient" in Garlic, and has been the subject of numerous scientific studies, but its a fairly unstable compound that likes to react with itself.

蒜氨酸(S-烯丙基-L-半胱氨酸亚砜,alliin)是完整、未受损大蒜里面含量最丰富的硫化物,并且非常稳定,它存在于大蒜的细胞质里;当细胞受损时,蒜氨酸酶从细胞液向细胞质释放,蒜氨酸和蒜氨酸酶接触被迅速转化为一系列新的化合物—蒜辣素及其相似物,蒜辣素(双烯丙基硫代亚磺酸酯,allicin)被认为是大蒜中最重要的活性成分,但它相当不稳定,易于自身反应。

In this paper, the whole production of garlic to improve their蒜农reduces labor intensity, reduced the production costs of garlic, garlic to enhance the production efficiency and improved types of garlic are garlic productor enthusiasm.

总体来说本文对大蒜生产的改善降低了蒜农们的劳动强度、降低了大蒜生产成本、提高了大蒜生产的效率和提高了蒜农们种蒜的积极性。

This experiment, in the studied foundation of the predecessor, further selected off-season garlic cultivars, regulated the off-season cultivation garlics bulb growth with applying the technology of the plant growth regulator and dark-breaking, enriched the basis theory of research to the growth of the garlic scape and bulb, and provided the basic for the garlic off-season cultural technique.

本试验在前人研究的基础上,进一步筛选了反季节栽培大蒜品种,并应用植物生长物质和暗期光中断技术对反季节栽培大蒜的鳞茎发育做了研究,丰富了蒜薹和鳞茎发育的理论,为大蒜反季节栽培技术提供了依据。

The presence and absence of γ-glutamyl transpeptidases in sprouting and dormant garlic bulbs were determined.The relation between the activity of γ-glutamyl transpeptidases in the garlic and greening of garlic purees was investigated.

通过测定休眠与打破休眠的大蒜中γ-谷氨酰转肽酶的活性存在与否,大蒜中γ-谷氨酰转肽酶活性的变化与蒜泥绿变的关系,以及在不能绿变的大蒜中添加γ-谷氨酰转肽酶而使蒜泥变绿,确定了γ-谷氨酰转肽酶对蒜泥绿变的作用。

For those suffering from high blood pressure,high cholesterol,heart disease,garlic should become their best friend.garlic can lower blood pressure and cholesterol levels.studies have shown that just one clove of garlic daily is enough to reduce cholesterol4).garlic is also good for treatment of bronchitis5),colds,coughs,sore throat,fever and indigestion.

对于高血压、高胆固醇、心脏病患者,大蒜应当成为他们的良友。大蒜具有降低血压,降低胆固醇的功能。研究表明,每天只食用一瓣大蒜就足以使胆固醇降低,大蒜还有助于治疗支气管炎、感冒、咳嗽、喉痛、发烧和消化不良。

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