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1·Cabbage, Carrots, Carrot Tops, Red Leaf Lettuce, Romaine, Mustard Greens, Alfalfa Hay, Parsley.

大白菜，胡萝卜，胡萝卜的顶部，红叶莴苣，莴苣，芥菜，苜蓿干草，香菜。

2·The effects of pickling on the contents of antioxidant compounds and antioxidant activity in different cultivars of leaf mustard were investigated.

结果表明：与腌制前相比芥菜中抗氧化物质含量与抗氧化活性都有不同程度的下降。

3·The cytoplasmic male sterility (CMS) was transferred into leaf mustard by inter varietal hybridization and subsequent backcrosses cms donor as using tuber mustard.

采用榨菜细胞质雄性系为不育源，通过变种间杂交和回交的方法，转育叶用芥菜细胞质雄性不育种质。

4·The extraction, isolation and purification of alkali-soluble polysaccharide from leaf mustard were studied.

研究了碱溶性包心芥菜多糖的提取工艺、分离纯化以及纯度鉴定。

5·The contents of vitamin c, total phenolics, total flavonoids and antioxidant activity were determined in fresh and pickled leaf mustard.

结果表明：与腌制前相比芥菜中抗氧化物质含量与抗氧化活性都有不同程度的下降。

6·This essay studies the extraction of the allyl mustard oil from the leaf mustard seeds, a kind of plant of the mustard family and does further new probe in method.

本文介绍了从十字花科植物芥菜种籽中提取丙烯基芥末油的方法并对其生产工艺进行了新的研究。

7·The effects of natural incubation and artifical incubation on native leaf mustard to produce fermentatedproducts by the same producing technique were compared.

并以当地种植的芥菜为原料，采用相同的生产工艺，对比了自然接种和人工接种该两株优良菌株这两种接种方法对产品质量的影响。

8·The allele-specific PCR of the TT1 gene could distinguish purple-leaf mustard from Sichuan Yellow.

通过等位特异PCR可以区分来自四川黄籽与紫叶芥的TT1基因。