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    Study on Sweet Waxy Corn Fresh Stage for Eating Quality Variation and Fresh Keeping Technique
    甜、糯玉米鲜食期品质变化及保鲜技术研究
    GC was significantly and positively correlated to PKV,BDV,and PaT,respectively,and very significantly and negatively correlated to SBV.The results suggest that HPV,CPV,SBV,CSV,and PaT can be used as referenced indices in eating quality selection of Japonica rice.
    用HPV、CPV、SBV、CSV和PaT 5个特征值能较好反映稻米食味品质的优劣。
    Four japonica rice varieties differed in cooking and eating quality were used in the pot experiment to study the activity of glutamine synthetase during grain filling in association with rice quality.
    选用稻米蒸煮食味品质有显著差异的4个粳稻品种,通过盆栽试验对水稻灌浆成熟期籽粒谷氨酰胺合成酶活性变化及其与稻米蒸煮食味品质关系进行了初步研究。
    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
    Effect of nitrogen on the protein fractions content and cooking and eating quality of rice grain
    氮素对稻米蛋白质组分含量及蒸煮食味品质的影响
    Studies on Eating Quality Improvement of Hybrid Rice Parents by Inducing Antisense-Waxy Gene
    利用反义蜡质基因改良杂交稻食味品质的研究
    In the study, linkage maps were constructed for mapping QTLs on appearance quality and cooking and eating quality in Zhenshan 97/H94 and II-32/H94 DH populations.
    本研究通过构建珍汕97B/H94和Ⅱ-32B/H94两个双单倍体群体的遗传连锁图谱,对控制稻米品质性状的基因进行了定位。
    2 AAC was significantly correlated to RVA profiles characteristics and most eating quality indexes.
    2 AAC与RVA谱特征值和食味品质的多数指标存在显著或极显著的相关关系。
    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。
    Zhongnuo 1 .was used as material in this research. Through the combination of field test, indoor quality analysis and degustation of steamed fresh spike, the influence of 4 nitrogen levels and 4 potassium levels to the dynamic variation of quality compositions, harvesting-optimum period and eating-quality were researched.
    本试验以目前国内推广面积大、品质优良、食味口感佳的糯玉米品种-中糯1号为材料,采用大田试验和室内品质分析以及鲜穗蒸煮品尝相结合的技术路线,研究了4个氮肥水平和4个钾肥水平对中糯1号鲜食期籽粒灌浆进程中,各品质成分动态变化影响以及对最适采收期和食味品质的影响,结果表明:
    So fertilization level of K_2 (8 Kg of K_2O_5 per 667m~2) was considered to yield spikes with high nutrition quality, eating-quality and outside look.
    因此我们认为以K_2施钾水平(施K_2O_5 8Kg/667m~2)下的果穗不但食味品质优,口感好,而且外观品质也比较好。
    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。
    In the early generations the selection should not be too strict, and 15% selection intensity was suitable in F2 generation, but 10% was suitable in F3 and F4. Cooking and eating quality properties and yield traits were affected in different degree by selecting protein content, and the degree varied with crosses and traits.
    早期世代蛋白质含量的选择强度不宜太大,F2代的选择率以15%为宜,而F3和F4代的选择率以10%为宜。 优先选择籽粒蛋白质含量对杂种后代的蒸煮食味品质及产量性状均带来不同程度的影响,其影响程度因杂交组合及性状不同而异,当籽粒蛋白质含量超过某一临界值时,后代蒸煮食味品质和产量性状发生显著的变化。
    Correlation analysis showed that correlation degree and nature between cooking and eating quality properties varied with protein content increasing or declining.
    蛋白质含量与蒸煮食味品质的关系以及蒸煮食味品质性状彼此间的关系是随蛋白质含量不同而发生相关程度和相关性质的变化。
    Protein and amylose, which were important factors affecting cooking and eating quality,were main compenents in rice grain. There was negative correlation relationship between protein and amylose content. It was protein content that affected the cooking and eating quality of progenies with
    蛋白质和直链淀粉是稻米中的主要成分,是影响蒸煮食味品质的主要因素,二者之间存在着此消彼长的相关关系,蛋白质含量较高的后代,其蛋白质含量是影响蒸煮食味品质的主要因子,而对于蛋白质含量较低的后代,其直链淀粉含量则是主要影响因子,因此协调直链淀粉与蛋白质含量的关系是改良稻米品质的重要途径。
    2.The most important factor influencing the eating quality as a whole was dry matter content,followed by starch,soluble sugar and vitamin C contents;
    2.甘薯食味与淀粉、干物质、可溶性糖、维生素C几种营养成分间的关系,从整体看,对食味影响最大的是干物质,淀粉次之,维生素C和可溶性糖分别居第三和第四位;
 

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