菜类
2.The capacity of vegetables of enriching lead(Pb) and copper(Cu) was: flower and grain eaten vegetables >leaf eaten vegetables >root eaten vegetables .
3.INELIENCE OF NITROGEN FORMS ON NO_3~-, NO_2~2 AND Vc CONTENTS IN LEAF VEGETABLES
4.As shown by our result, m-DCB and 1,2,4-TCB,which have relatively low molecular weight, were the predominant CBs in vegetables.
5.Green leaf vegetable was one containing high nitrate.
6.Here the current status on the study of the genetic diversity, the taxonomy, the distribution, the approaches used for the genetic diversity study such as morphology analysis, isoenzyme analysis, RAPD and RFLP were discussed in this article, in addition the problems existing in the study of genetic diversity of Chinese mustard and the prospect of future research work were discussed also.
8.The new biofuel can be made directly from fructose, which is present in fruits such as apples, pears, berries and melons as well as some root vegetables.
9.highly seasoned soup or stew made of freshwater fishes (eel, carp, perch) with wine and stock.
10.A study also suggests that carotenoids found in green leafy vegetables(such as broccoli and kale)may help prevent vision loss.
