1.
Comparison on Seed Yield and Quality Among Vegetable-type and Grain-type Soybean[Glycine max(Merr.)L.] Cultivars
菜用大豆与普通大豆产量及品质的比较
2.
Effect of Fertilizer on Yield of Vegetable-type and Grain-type Soybeans
施肥对菜用大豆和普通大豆产量的影响
3.
Analyse of Isoflavones Content in Normal Soybean Varieties(Lines)in Jilin Province
吉林省普通大豆品种(系)异黄酮含量分析
4.
Studies on Introduction Soybean DNA into Wheat by Ion Beam;
离子束介导大豆DNA转化普通小麦的转化效果研究
5.
Now researchers have discovered that fermenting beans with two strands of common bacteria free up many more nutrients and make the legumes easier to digest.
现在，研究人员已经发现，拥有两串普通细菌发酵大豆，可以释放更多的营养，使豆类更易于消化。
6.
Molecular Detection of Soybean Mosaic Virus and Bean Common Mosaic Virus in Dry Seeds;
干种子中大豆花叶病毒（SMV）和菜豆普通花叶病毒（BCMV）的分子检测技术研究
7.
Normal Fried Rice Ingredients: Bean Sprout, Char Siew, Crabstick &Sausage.
普通炒饭配料:豆芽、叉烧、蟹肉、香肠。
8.
It was easily to produce mung bean beer on large scale because its processing technology was basically the same as that of common beer, with no need for additional equipments.
绿豆啤酒生产的基本工艺和普通啤酒生产基本相同，不需另加设备，便于大规模生产。
9.
Comparison on Sensitivitys of PCR, Real-time PCR and Microfluidic Chip for Detection of Foreign Gene in Soybean Products
普通PCR法、荧光定量PCR法及微流控芯片法检测大豆产品中外源基因灵敏度的比较
10.
Distant pollens were taken from wheat (Triticum aestivum L.) , hyacinth dolichos (Dolichos lahlab L.) sunflower (Helianthus annuus L.)
远缘花粉分别取自普通小麦、扁豆、向日葵、蚕豆和水稻.
11.
Molecular Markers and Mapping of Anthracnose Resistant Gene in Common Bean (Phaseolus Vulgaris L.);
普通菜豆抗炭疽病基因的分子标记与定位研究
12.
Assessment and Classification of Genetic Diversity on Common Bean (Phaseolus Vulgaris L.);
普通菜豆种质资源遗传多样性与分类研究
13.
Analysis of Phaseolin Marker for Chinese Common Bean Landraces with Anthracnose Resistance
普通菜豆抗炭疽病地方品种的朊蛋白标记分析
14.
Detection of the Bean common mosaic virus with RT-PCR and analysis of the sequences of 3′-terminal region
菜豆普通花叶病毒RT-PCR检测及3′末端序列分析
15.
Mapping of a Novel Anthracnose Resistance Gene Using SSR Markers in Common Bean(Phaseolus vulgaris L.)
以SSR标记对普通菜豆抗炭疽病基因定位
16.
A Study on the Optimum Blanching Time in Quick-frozen Processing for Vegetable Soybean Tongdou-5
通豆5号鲜食大豆速冻加工适宜烫漂时间研究
17.
Selection and Breeding Reports of a New Aestival Vegetable Soybean Variety "Tongdou-5"
优质鲜食夏大豆新品种“通豆5号”选育研究
18.
Guide PAC-MAN through four vast, scrolling3 D mazes, whilst chomping dots and evading ghosts.
引导吃豆人通过四个大型卷轴的3D迷宫，同时吃小豆豆和躲避幽灵。