| 1. | Studies on chromosomes doubling of tartary buckwheat 苦荞麦染色体的加倍研究
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| 2. | Analysis on content of seed protein groups in buckwheat grain 荞麦种子蛋白质组分分析
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| 3. | The farmers planted some buckwheat in the fields 农民们在田里种上荞麦。
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| 4. | Development of sweet alcoholic beverage of buckwheat 荞麦甜酒饮品的研制
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| 5. | Effect of baking conditions on the quality of buckwheat oil 烘烤条件对荞麦油脂油品质的影响
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| 6. | Optimalized design of formulation for the bitter buckwheat vermicelli 苦荞挂面配方的优化设计
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| 7. | Effect of different additions of shahao flour on buckwheat bread quality 沙蒿胶对荞麦面包品质的影响
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| 8. | Dynamics of flavonoid content in buckwheat during different growth stages 荞麦不同生长期黄酮含量的动态研究
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| 9. | Lowering glucose effect of extract of buckwheat seed on diabetic mice 荞麦种子提取物对糖尿病小鼠的降血糖作用
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| 10. | Estrogen - like action of flavonoid in tartary buckwheat bran on ovariectomized rats 苦荞麦类黄酮等对去卵巢大鼠的雌激素样作用
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