1) common buckwheat
普通荞麦
1.
Al~(3+) tolerance of common buckwheat(Fagopyrum esculentum) resources;
普通荞麦资源的耐铝性研究
2.
Inheritance of morphological characters on common buckwheat (Fagopyrum esculentum);
普通荞麦(Fagopyru m esculentum)形态性状的遗传规律研究
3.
A study on structures of abnormal flowers of diploid common buckwheat (Fagopyrum esculentum );
二倍体普通荞麦异常花朵及其结构的研究
2) Common Buckwheat
普通甜荞
1.
Correlation Heritability Determine of Main Quantitative Characters in Common Buckwheat;
普通甜荞主要数量性状相关遗传力的测定
3) buckwheat
[英]['bʌkwi:t] [美]['bʌk'wit]
荞麦
1.
FAAS Determination of Iron,Zinc and Calcium in Buckwheat;
火焰原子吸收光谱法测定荞麦中铁锌钙的含量
2.
Determination of myo-Inositol and D-Chiro-inositol in Buckwheat by Capillary Electrophoresis with Electrochemical Detection;
毛细管电泳电化学检测分离测定荞麦中的手性肌醇和肌醇
3.
Effects of processing methods on rutin content and functional characteristics of traditional buckwheat products;
加工方式对传统荞麦制品芦丁含量及功能特性的影响
4) Fagopyrum esculentum Moench
荞麦
1.
Genetic Transformation of Buckwheat (Fagopyrum esculentum Moench) with AtNHX1 Gene and Regeneration of Salt-tolerant Transgenic Plants;
AtNHX1基因对荞麦的遗传转化及抗盐再生植株的获得
2.
Determination of the Content of Polysaccharide in Fagopyrum esculentum Moench by Phenol-Sulfuric Acid Method;
苯酚-硫酸法测定荞麦蜂花粉多糖含量
3.
Effect of Copper on Seed Germination and Seedling Growth of Fagopyrum esculentum Moench
铜对荞麦种子萌发及幼苗生长的影响
5) Fagopyrum
荞麦
1.
Determination of Protein in Fagopyrum;
荞麦中蛋白质含量的分析
2.
The current status and prospect of the study on morphological anatomy and phylogeny of Fagopyrum;
荞麦(Fagopyrum)的形态解剖学及系统学研究
3.
Determination of Rutin in Fagopyrum by Spectrophotometric Method;
分光光度法测定荞麦中芦丁含量
6) Fagopyrum esculentum
荞麦
1.
Forms of Aluminum in Rhizosphere Soil and Its Effect on Growth of Fagopyrum esculentum and Fagopyrum cymosum;
荞麦和金荞麦根际土壤铝形态变化及对其生长的影响
2.
Lead tolerance of different Fagopyrum esculentum cultivars;
不同荞麦品种对铅胁迫的耐性差异
3.
Studies on the Regeneration of Brassica pekinensis and Fagopyrum esculentum Seed in Genebank;
异花授粉作物大白菜和荞麦基因库种子繁殖技术研究
补充资料：传统荞麦面
荞麦面 1束(100公克)
姜泥 1小匙
葱末 1小匙
芥末 1小匙
海苔丝 少许
荞麦面酱汁 1/2杯
制作：
(1)将荞麦面放入磙水中，汆烫约5～7分钟後，用网杓捞起，并迅速放入冷水中用手搓洗，以去除面条上的黏滑液，沥乾水份後放在竹网上，再把海苔丝放在面条上。烫面水留下备用。
(2)将酱汁放入小碗中，依个人喜好的口味，加入姜泥、葱末及芥末等材料，调和均匀。
(3)用筷子夹起少许面条，将面条放入装有酱汁的小碗中，让面条尾端1/3处沾上作法(2)的酱汁後，即可送入口中食用。吃完面後，将作法(1)的烫面水加入剩馀的酱汁中，拌匀後即可当作汤来食用。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条