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食用品质
    Relationship Between RVA Profile Character andEating Quality in Oryza sativa L.
    稻米淀粉RVA谱特征与食用品质的关系
    A Study on the Improvement of Eating Quality of Early Indica Rice with the Assistance of RVA
    RVA辅助稻米食用品质改良研究(英文)
    Starch Eating Quality and Nutritional Composition of Bt Transgenic Rice
    转Bt基因水稻“克螟稻”淀粉食用品质与稻米营养成分的研究
    Progresses in the Study on the Assessing, Genetic and Breeding of the Rice Starch RVA Profile in Rice Eating Quality
    RVA谱在稻米蒸煮食用品质评价及遗传育种方面的研究进展
    For cooking and eating quality, 731A, 7R189 and LH422 had goodGCA.
    蒸煮食用品质一般配合力好的不育系是731A,恢复系是7R189和LH422。
    Amylose content(AC), gel consistency(GC) and gelatinization temperature(GT) are three important aspects that evaluate the cooking and eating quality of rice.
    直链淀粉含量(AC)、胶稠度(GC)和糊化温度(GT)是衡量稻米蒸煮与食用品质的3项重要指标。
    Studies on the genetic relationship among Wx gene, AC, GC and GT of rice not only make for exploring the genetic mechanism of GC and GT but also help to improve the cooking and eating quality of rice.
    研究Wx基因与AC、GC和GT的遗传关系,不仅有利于探讨GC和GT的遗传机制,而且对提高稻米蒸煮与食用品质有一定的帮助。
    EFFECT OF DIFFERENT SOWING DATES AND FERTILIZER LEVELS ON PROCESSING QUALITY AND EATING QUALITY OF TWO FRAGRANT RICE VARIETIES
    不同播期和施肥水平对二个香米品种加工和食用品质的影响
    EFFECTS OF γ IRRADIATION ON COOKING AND EATING QUALITY OF RICE
    γ辐照对稻米蒸煮和食用品质的影响
    Comparative Mapping Quantitative Trait Loci Controlling the Cooking and Eating Quality of Rice (Oryza sativa L.)
    异地比较定位控制稻米蒸煮食用品质的数量性状基因
    COMPARATIVE STUDIES BETWEEN MILLED AND BROWN RICE FOR COOKING AND EATING QUALITY CHARACTERISTICS
    精糙米蒸煮食用品质性状的比较研究
    Endosperm Appearance Marker and Physical/Chemical Indicator of RVA Profile Combined-Assisted Selection for the Improvement of Eating Quality of Early Indica Rice
    胚乳外观标记与RVA谱理化指标相结合辅助改良早籼稻食用品质
    Water resources had a slight impact on RVA testing, while sample quantity had serious effects on the final result and subsequent assessment of rice eating quality.
    采用相仿AAC的不同类型水稻和不同AAC的早舢稻为材料,研究了辐照对淀粉粘滞性、理化品质和淀粉粒的影响,结果表明辐照可产生改性的米粉和食用品质
    With improvement of the standard of living and advancement of the technology, people demand more and more high eating quality of rice.
    同时随着生活水平的提高和科学技术的进步,人们对稻米食用品质的要求也越来越高。
    The endosperm starch granule that relating to proportion of amylase to amylopectin composes eating quality of rice in great degree.
    稻米食用品质在很大程度上与稻米胚乳中淀粉的组成,即直链淀粉与支链淀粉的比例有关。
    Therefore, the contents of amylose in endosperm play an important role in eating quality and braised cooking-machining quality, which is an important breeding objective of improving rice quality.
    因而水稻胚乳中直链淀粉的含量在决定稻米食用品质与蒸煮加工品质上起着重要作用,是稻米品质改良的一个重要指标。
    (2) Improvement of cooking and eating quality according to applications;
    (2)根据用途改进米的蒸煮和食用品质;
    The experiments of spurting expansiveness of Fagopyrum tatarium and process of puffed buck wheat cake were carried out. The results showed as follows. Under 6 kg/cm 2 of pressure,rate of shell moult reaches 100%,and rate of full grain 96%,and rate of keeping seed coat 84%,and rate of lose amino acid 2 59% Its nutrient components of endosperm could be reserved at a large scale,and the eating quality would be increased obviously.
    进行了喷爆膨化苦荞试验,结果以6kg/cm2压力喷爆膨化后,其外壳脱落率100%,籽粒完好率96%,种皮保存率84%,氨基酸损失率2.59%,胚乳营养疗效成分能最大限度保留,食用品质明显提高。
    Effects of γ irradation on cooking and eating quality of rice were studied.
    本文研究了60Coγ辐照对稻米蒸煮和食用品质的影响。
    A doubled haploid (DH) population derived from indica/japonica cross and its genetic linkage map were employed to map quantitative trait loci (QTL) underlying rice cooking and eating quality parameters in three places, Chengdu (CD), Hainan (HN) and Hangzhou (HZ), respectively.
    利用一个以窄叶青 8号 ( ZYQ8)和京系 1 7( JX1 7)为亲本构建的加倍单倍体 ( doubledhaploid,DH)群体及其分子连锁图谱 ,在 3个环境中 (成都、海南和杭州 )对稻米蒸煮食用品质 3个性状进行了数量性状基因位点 ( quantitative trait loci,QTL)的比较定位。
 

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