n.

liquid in which meat and vegetables are simmered; used as a basis for e.g. soups or sauces

同義詞：stock

a thin soup of meat or fish or vegetable stock

Monoamine oxidase inhibitors isolated from fermented broths.
Aqueous two-phase extraction of 2,3-butanediol from fermentation broths using an ethanol/phosphate system
Separation technologies for the recovery and dehydration of alcohols from fermentation broths
Identification of Bacteria in Blood Culture Broths Using Matrix-Assisted Laser Desorption-Ionization Sepsityper鈩and Time of Flight ...
Identification of Bacteria in Blood Culture Broths Using Matrix-Assisted Laser Desorption-Ionization Sepsityper? and Time of Flight...
Rapid identification of bacteria in positive blood culture broths by matrix-assisted laser desorption ionization-time of flight mass...
Rapid Detection of vanA and vanB Genes Directly from Clinical Specimens and Enrichment Broths by Real-Time Multiplex PCR Assay
Direct maldi-tof mass spectrometry assay of blood culture broths for rapid identification of Candida species causing bloodstream inf...
Real-Time Identification of Bacteria and Candida Species in Positive Blood Culture Broths by Matrix-Assisted Laser Desorption Ioniza...
Comparative enzymatic hydrolysis of pretreated spruce by supernatants, whole fermentation broths and washed mycelia of Trichoderma r...