broths

英 [brɒθs]

美 [brɔθs]

n.  (加入蔬菜的)肉汤，鱼汤
broth的复数

柯林斯词典

• （通常加入蔬菜或米的）肉汤，汤
  Brothis a kind of soup. It usually has vegetables or rice in it.

双语例句

• Determination of the physical and chemical properties of the fermented broths showed that the 4 strains are all stable in spite of certain differences in their stabilities against temperature, ultraviolet, natural light, acid and alkali, their storage tolerance and subculture.
  拮抗菌发酵液理化性质测定表明：4菌株对温度、紫外线、自然光、酸碱的耐受性，发酵液的耐贮性和菌株的遗传特性虽有差异，但均较为稳定。
• Adsorption of ethanol from fermentation broths with macroreticular resin. Journal of Zhejiang Agricultural University
  用大网格树脂从发酵液中吸附分离乙醇大网格吸附剂提取头孢氨苄
• In East Asia, a form of kelp called kombu is often used as the basis for broths called dashi in Japanese.
  在东亚，一种叫做昆布的大型褐藻常用作高汤的基本原料。
• Recovery of lactic acid from fermentation broths of kitchen garbage by electrodialysis
  电渗析法回收厨房垃圾发酵液中的乳酸
• Allelopathy Regulation of Gingko Leaves on Autotoxicity of Pepper Plants 'Fermentation Broths
  银杏叶对辣椒植株发酵液自毒作用的化感调控
• Fresh feces of Giant Panda, collected without contamination, was inoculated into the common broths and the anaerobic meat liver soups respectively and then cultured for 24~ 48h in 37 ℃.
  无菌采集健康大熊猫的新鲜粪便，分别接种于新鲜肉汤和厌氧肉肝汤内，37℃培养24～48h。
• Inhibitory effects of fermentation broths of Coprinus comatus feeding with different traditional Chinese medicines on α-glucosidase and non-enzymatic glycosylation were investigated.
  在鸡腿蘑发酵培养基中添加不同中药进行液体培养，比较对α-葡萄糖苷酶及非酶糖基化的抑制率。
• Their culture broths possessed the ability to flocculate kaolin suspension in the presence of 1% CaCl_2, which was identified to be a Bacillus brevis based on its morphological and physiological characteristics and the partial 16S rRNA sequencing method.
  在1%CaCl2存在下，其发酵液对高岭土悬液具有较高的絮凝活性。根据形态及生理生化特征，利用16SRRNA部分序列分析确定该菌归属于Bacillusbrevis。
• Aqueous two-phase extraction of 2,3-butanediol by ethanol/ potassium carbonate system from Dioscorea zingiberensis fermentative broths
  乙醇/碳酸钾双水相萃取盾叶薯蓣发酵液中的2,3-丁二醇
• When meat products, especially broths, are cooked, they often have lower oxidation-reduction potentials.
  肉制品尤其是当肉汤被蒸煮时，它们经常有较低的氧化还原电势。