mung [mʌŋ]
食品词典中的关于mung的专业释义： | |
英文名称 | 中文名称 |
| atmungsferment (cytochrome oxidase ) | 细胞色素氧化酶 |
| mung | 绿豆 |
| mung bean | 绿豆 |
| mung bean sprout | 绿豆芽 |
| DIN［= Deutche industrie normung］ | 德国工业标准 |
| mung bean | 绿豆 |
| 该词汇出现于：GB/T 12104-2009 | |
| 购买此英文版国标链接：http://mall.www.sqrdapp.com/goods-90202.html | |
| mung bean starch | 绿豆淀粉 |
| 该词汇出现于：GB/T 12104-2009 | |
| 购买此英文版国标链接：http://mall.www.sqrdapp.com/goods-90202.html | |
| green gram, green beans, mung beans | 绿豆 |
参考词典中mung的常规释义：
基本释义
- bean [植]绿豆
常用短语
- mung bean
n. [植]绿豆
- mung bean
英英解释
1个名词解释
- erect bushy annual widely cultivated in warm regions of India and Indonesia and United States for forage and especially its edible seeds; chief source of bean sprouts used in Chinese cookery; sometimes placed in genus Phaseolus
[同] golden gram, green gram, mung, mung bean, phaseolus aureus, vigna radiata
点击查看……- erect bushy annual widely cultivated in warm regions of India and Indonesia and United States for forage and especially its edible seeds; chief source of bean sprouts used in Chinese cookery; sometimes placed in genus Phaseolus
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