| 1. | Studies on chromosomes doubling of tartary buckwheat
苦荞麦染色体的加倍研究 |
| 2. | Analysis on content of seed protein groups in buckwheat grain
荞麦种子蛋白质组分分析 |
| 3. | The farmers planted some buckwheat in the fields
农民们在田里种上荞麦。 |
| 4. | Development of sweet alcoholic beverage of buckwheat
荞麦甜酒饮品的研制 |
| 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 |
| 6. | Optimalized design of formulation for the bitter buckwheat vermicelli
苦荞挂面配方的优化设计 |
| 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 |
| 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 |
| 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 |
| 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 |
