1) Buckwheat Vegetable
荞麦菜
1.
An Edible and Medical Green Vegetable——Nutritive and Medical Values of Buckwheat Vegetable and Its Culture;
食药兼用绿色蔬菜——荞麦菜的营养药用价值和栽培条件研究
2) buckwheat-sprouts
荞麦芽苗菜
1.
Research on antioxidation of the extract from buckwheat-sprouts during different growth stages
荞麦芽苗菜不同生长阶段提取物的抗氧化作用研究
3) buckwheat-sprouts
荞麦新芽蔬菜
1.
Research on antioxidantic function of buckwheat-sprouts extracts;
荞麦新芽蔬菜提取物的抗氧化作用研究
4) 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
5) 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
6) 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
补充资料：荞麦菜卷
荞麦菜卷
主料：荞麦面600克、鸡蛋6个
辅料：土豆丝100克、青红椒丝50克、浆水菜（酸菜）100克、干辣椒、蒜片、葱花
调料：精盐、鸡精、色拉油、白醋
烹制方法：
1、将荞麦面放入盆里加水、鸡蛋、精盐搅拌成糊；平底锅置微火上，用少许色拉油擦锅底，烧热，用勺将荞麦面糊摇入平底锅中，用刮板抹平，烙黄一面后翻烙另一面，烙熟即成荞麦饼；
2、坐锅上火，倒入色拉油，放入一半的干辣椒、蒜片、葱花炒出香味后倒入土豆丝、青红椒丝翻炒至八成熟时调入精盐、味精、白醋，再翻炒几下即可。
3、锅内再加少许色拉油，放入另一半的干辣椒、蒜片、葱花炒出香味后，倒入浆水菜中，煸炒干水分后调入精盐、翻炒均匀即可。
4、将烙好的荞麦饼改成10厘米的正方形，一半卷入炒好的土豆丝，一半卷入炒好的浆水菜，装盘即可。
特点：柔软可口，人韧性，有浓香的荞麦味，口味独特。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。