n. trepang
adj. holothurian
技术文摘 关键词:海参，HPLC，SAS残留 [gap=965]Key words：sea cucumber；HPLC；sulphonamides residues
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上烩菜是指放高汤丸子酥肉鱿鱼 海参 (beche-de-mer)等海产品，中烩菜是指有高汤酥肉和丸子，下烩菜是指只要高汤扁粉条(vermicelli)豆腐块猪血油菜。其中上烩菜和和中烩菜可以大米
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【正文快照】： 海参(Holothurian)是一种自溶能力[1]很强的海洋动物,这种强烈的自溶能力为海参的加工带来了诸多的不便,现已发现海参的自溶现象主要是由酶的作用引起...
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海参纲 Holothuroidea ; Class Holothuroidea ; Sea Cucumbers
黑海参 Holothuria atra
糙海参 Holothuria scabra
海参锅巴 sea cucumber with crispy rice
虎纹海参 Holothuria pervicax
北菇海参煲 Black Mushrooms and Sea Cucumbers in Casserole
红烧海参 red-cooked sea cucumber ; braised sea cucumber in soy sauce ; Braised sea cucumber in brown sauce
蝴蝶海参羹 Sea Cucumber Soup
葱烧海参 Braised Sea Cucumber with Scallion ; Saute sea cucumber with scallions ; Braised Sea Cucumber
Objective: To get active metabolites from the microbes associated with sea cucumber.
目的:通过海参共附生微生物的研究获得活性次级代谢产物。
参考来源 - 海参共附生微生物HSSince the sea cucumber can autolyze after leaving sea water, it is difficult to preserve and transport. As a result, more than 80% of the fresh sea cucumber all over the world is processed to dehydrated product.
由于海参离开海水很快会自溶,因此必须尽快加工,世界上约80%的海参都被加工成干参。
参考来源 - 海参微波—冻干联合干燥工艺与机理研究·2,447,543篇论文数据，部分数据来源于NoteExpress
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