机译:籽粒灌装阶段动态低温对淀粉形态学结构,物理化学性质和食用品质的影响粳稻 i>水稻
Agricultural College of Yangzhou University/Jiangsu Co‐Innovation Center for Modern Production Technology of Grain Crops Jiangsu Key Laboratory of Crop Cultivation and Physiology;
Agricultural College of Yangzhou University/Jiangsu Co‐Innovation Center for Modern Production Technology of Grain Crops Jiangsu Key Laboratory of Crop Cultivation and Physiology;
Agricultural College of Yangzhou University/Jiangsu Co‐Innovation Center for Modern Production Technology of Grain Crops Jiangsu Key Laboratory of Crop Cultivation and Physiology;
Agricultural College of Yangzhou University/Jiangsu Co‐Innovation Center for Modern Production Technology of Grain Crops Jiangsu Key Laboratory of Crop Cultivation and Physiology;
Agricultural College of Yangzhou University/Jiangsu Co‐Innovation Center for Modern Production Technology of Grain Crops Jiangsu Key Laboratory of Crop Cultivation and Physiology;
Agricultural College of Yangzhou University/Jiangsu Co‐Innovation Center for Modern Production Technology of Grain Crops Jiangsu Key Laboratory of Crop Cultivation and Physiology;
Agricultural College of Yangzhou University/Jiangsu Co‐Innovation Center for Modern Production Technology of Grain Crops Jiangsu Key Laboratory of Crop Cultivation and Physiology;
Agricultural College of Yangzhou University/Jiangsu Co‐Innovation Center for Modern Production Technology of Grain Crops Jiangsu Key Laboratory of Crop Cultivation and Physiology;
Agricultural College of Yangzhou University/Jiangsu Co‐Innovation Center for Modern Production Technology of Grain Crops Jiangsu Key Laboratory of Crop Cultivation and Physiology;
Agricultural College of Yangzhou University/Jiangsu Co‐Innovation Center for Modern Production Technology of Grain Crops Jiangsu Key Laboratory of Crop Cultivation and Physiology;
Agricultural College of Yangzhou University/Jiangsu Co‐Innovation Center for Modern Production Technology of Grain Crops Jiangsu Key Laboratory of Crop Cultivation and Physiology;
dynamic low temperature; eating quality; gelatinization; pasting; softjaponicarice; starch structure;
机译:籽粒灌装阶段动态低温对淀粉形态学结构,物理化学性质和食用品质的影响粳稻 i>水稻
机译:籽粒灌浆期自然高温对水稻淀粉形态和理化特性的影响
机译:籽粒灌装耐高温耐高温的物理化学品质和淀粉结构的特征
机译:温度对芳烃灌浆阶段淀粉合成密钥酶淀粉积累与活性的影响
机译:麸皮和胚乳中淀粉的理化特性以及麸皮淀粉与密歇根州精选软麦麸皮特性之间的关系。
机译:水稻籽粒灌装阶段高温处理中籽粒质量和小穗生育基因的筛选及鉴定
机译:低温在茎伸长阶段对小麦淀粉发育,形态和物理化学性质的影响
机译:四种镍锌铁氧体的低温,熵和焓增加的热容量混合镍锌铁氧体的低分子热容和低温热力学性质的分子场波动效应