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    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。
    Relation between Rice Texture and Amylose Content,Eating Quality
    米饭质地与直链淀粉含量及食味品质的关系
    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
    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。
    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。
    The eating quality of vegetable soybean consists of sweetness, flavor, texture and taste.
    菜用大豆的食味品质分为甜味、质地、香味和鲜味,消费者一般喜欢有甜味、清香味、质地柔软的菜用大豆。
    Amylose content was negatively correlated with protein content in mature grains,and the correlation coefficient was 0.81786,indicating that shading during initial period of young spike was possibly unfavorable to rice eating quality.
    成熟籽粒直链淀粉与蛋白质含量呈负相关性,相关系数r=-0.817 86,表明孕穗期遮光可能会对稻米的食味品质产生不利影响。
    Effects of nitrogen fertilizer on chalkness ratio and cooking and eating quality properties of rice grain
    氮肥对稻米垩白及蒸煮食味品质特性的影响
    Study on the correlation of the cooking and eating quality properties of rice grain
    稻米蒸煮食味品质特性间的相关性研究
    Correlation among Eating Quality and Cooking, Apparent and Milling Qualities of South-China Indica Rice in the Early-cropping Season
    华南籼稻早造稻米蒸煮、外观和碾米品质与食味品质的相关性研究
    Correlation of Eating Quality to Cooking, Apparent and Milling Qualities in South-China Late-cropping Season Indica Rice
    华南籼稻晚造稻米蒸煮、外观和碾米品质与食味品质的相关性研究
    Studies on the Relationship between Vegetable Soybean Eating Quality and its Components
    菜用大豆食味品质及其与内含物关系研究
    Relationship between cooked-rice texture character and eating quality in Oryza sativa L.
    米饭质地特征及其与食味品质的关系
    Relationship between protein content and the cooking and eating quality properties of rice grain
    稻米蛋白质与蒸煮食味品质关系研究
    Study on QTLs of Grain Eating Quality Characters in Rice
    稻米食味品质性状的QTL分析
    Effect of Soil Water on Compositions and Eating Quality of Rice
    土壤水分对稻米成分及食味品质的影响
 

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