1.
Studies on Mutation Screening and Production Technique of Tranditional Highland Barley Wine in Tibet;
西藏传统青稞酒的生产菌株选育及生产技术研究
2.
Study on the Microorganisms and Fermentation Technology of Highland Barley Wine;
西藏青稞酒发酵微生物及酿造技术研究
3.
Genetic Diversity Analysis of Tibet Hulless Barley Cultivars and Its Improvement;
西藏青稞品种的遗传多样性分析及其改良
4.
The Evaluation of Resource Using and the Research of Distilling Components β-glucan Physiological Efficacy for Qingke in Tibet;
西藏青稞资源利用评价及其青稞提取物β-葡聚糖的生理功效研究
5.
The friends from overseas and domestic are welcome to Tibet with the sincere warm, the sweet-smelling Barley beer, the singings and dances.
西藏人民将用真诚、情、香的青稞美酒和歌舞欢迎来自国内外的朋友们!
6.
Studies on Isolation and Pathogenicity of Fusarium from Highland Barley Kernels in Tibet;
西藏地区青稞籽粒镰孢属真菌及其致病性研究
7.
Effect of Fertility and Seeding Stage on Vitamin E Content of Tibetan Spring Naked Barley
施肥和播期对西藏青稞维生素E含量的影响
8.
The Influence of Qing-Zang railway's open to traffic on traditional culture of Tibet
青藏铁路通车对西藏传统文化的影响
9.
Geographic Variation Rules of the Oil and Protein of the Walnuts from Tibet and Researches on Walnut Highland Barley Powder Products
西藏核桃油与蛋白地理变异规律及核桃青稞粉产品的研究
10.
Effects on Content of β-glucans and Dietary Fiber from Tibet Spring Highland Barley
基因型与环境效应对西藏春青稞β-葡聚糖和食用纤维含量的影响
11.
Grey Correlative Degree Evaluation of the Spring Barley Varieties Cultivated in Different Years in Tibet
西藏地区不同年代春青稞品种的灰色关联度评价
12.
We offered them each three cups of barley wine.
我们敬了他们每人3杯青稞酒。
13.
HPLC Determination of Vitamin E Content in Highland Barley from Tibetan Plateau
青藏地区青稞中VE的高效液相色谱测定
14.
Analysis of the Contribution of the Agronomic Characters of Tibet Spring Naked Barley under Different N Fertilizers and Seeding Dates to Yield
西藏春青稞农艺性状在不同施氮量和播期水平下对产量贡献的分析
15.
Rethink of Plateau Dam Genetic Diversity of Cultivated Darley
高原坝区栽培青稞遗传的多样性再认识
16.
The Scientific Practicality Technology of Using the Pesticides on Standardization Producton with High Quality & Health Care Highland Barley-"Zang Qing No.25"
优质保健青稞“藏青25”标准化生产中农药的科学使用技术
17.
Application of Caproic Acid-producing Bacterium and Man-made Fermentation Pit Mud to Improving the Quality of Qingke Liquor
应用己酸菌及人工培养窖泥提高浓香型青稞酒质量的研究
18.
The Relationship between Tibetan Traditional Culture and the Environmental Protection of Qingzang Plateau;
藏族传统文化与青藏高原的生态环境保护——关于西部大开发一些问题的思考