Effects of water deficit on breadmaking quality and storage protein compositions in bread wheat (        fi xmlns='http://www.wiley.com/namespaces/wiley'>Triticum aestivum/fi>Triticum aestivum        L.)

Zhou Jiaxing; Liu Dongmiao; Deng Xiong; Zhen Shoumin; Wang Zhimin; Yan Yueming

首页> 外文期刊>Journal of the Science of Food and Agriculture >Effects of water deficit on breadmaking quality and storage protein compositions in bread wheat ( fi xmlns='http://www.wiley.com/namespaces/wiley'>Triticum aestivum/fi>Triticum aestivum L.)

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Effects of water deficit on breadmaking quality and storage protein compositions in bread wheat ( fi xmlns='http://www.wiley.com/namespaces/wiley'>Triticum aestivum/fi>Triticum aestivum L.)

机译：水赤字对面包小麦面包制造质量和储存蛋白组合物的影响（＆ fi xmlns =“http://www.wiley.com/namespaces/wiley”> triticum aestivum＆ / fi> triticum aestivum l.）

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来源
《Journal of the Science of Food and Agriculture》 |2018年第11期|共12页
作者
Zhou Jiaxing; Liu Dongmiao; Deng Xiong; Zhen Shoumin; Wang Zhimin; Yan Yueming;
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作者单位

College of Life ScienceCapital Normal UniversityBeijing China;

College of Life ScienceCapital Normal UniversityBeijing China;

College of Life ScienceCapital Normal UniversityBeijing China;

College of Life ScienceCapital Normal UniversityBeijing China;

College of Agricultural and BiotechnologyChina Agricultural UniversityBeijing China;

College of Life ScienceCapital Normal UniversityBeijing China;

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原文格式 PDF
正文语种 eng
中图分类农业科学;
关键词
bread wheat; water deficit; gliadins; glutenins; proteome;

机译：面包小麦;水赤字;胶林蛋白;谷蛋白;蛋白质组;

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1. Effects of water deficit on breadmaking quality and storage protein compositions in bread wheat ( fi xmlns="http://www.wiley.com/namespaces/wiley">Triticum aestivum/fi>Triticum aestivum L.) [J] . Zhou Jiaxing, Liu Dongmiao, Deng Xiong, Journal of the Science of Food and Agriculture . 2018,第11期

机译：水赤字对面包小麦面包制造质量和储存蛋白组合物的影响（＆ fi xmlns =“http://www.wiley.com/namespaces/wiley”> triticum aestivum＆ / fi> triticum aestivum l.）
2. Mixed HH ₂2 / HH _∞ ∞∞ control of synchronization for coupled partial differential systems [J] . Wu Kai‐Ning, Wang Jian International Journal of Robust and Nonlinear Control . 2017,第9期

机译：混合 h h _{2 2 / h h _{∞ ∞∞耦合偏差系统的同步控制}}
3. Tests of size and growth effects on Arctic charr ( Salvelinus alpinus Salvelinus alpinusSalvelinus alpinus ) otolith δ ^{1818 O and δ ^{1313 C values}} [J] . Burbank J., Kelly B., Nilsson J., Rapid Communications in Mass Spectrometry: RCM . 2018,第17期

机译：北极Charr的大小和生长效应的测试（ salvelinus alpinus salvelinus alpinus）otolithΔ^{18 18 o和Δ^{13 13 c值}}
4. A DYNAMIC MODEL OF THE EFFECTS OF NITROGEN FERTILIZATION, WATER DEFICIT, AND TEMPERATURE ON GRAIN PROTEIN LEVEL AND COMPOSITION FOR BREAD WHEAT (TRITICUM AESTIVUM L.) [C] . P. Martre, J. R. Porter, P. D. Jamieson, International Workshop on Gluten Proteins . 2004

机译：氮肥，水缺水和温度对面包小麦籽粒蛋白水平和组成的动态模型（Triticum Aestivum L.）
5. Temperature, planting depth, and genotype effects on seedling characteristics and seeding rate effects on agronomic and quality performance of winter wheat (Triticum aestivum L.). [D] . Abeyo, Bekele Geleta. 2000

机译：温度，种植深度和基因型对苗期特性的影响以及播种率对冬小麦（Triticum aestivum L.）农艺和品质性能的影响。
6. Deletion of the low-molecular-weight glutenin subunit allele Glu-A3a of wheat (Triticum aestivum L.) significantly reduces dough strength and breadmaking quality [O] . Shoumin Zhen, Caixia Han, Chaoying Ma, 2014

机译：小麦（Triticum aestivum L.）低分子量谷蛋白亚基等位基因Glu-A3a的缺失显着降低面团强度和面包制作质量
7. Effect of allelic variation at the Glu-3/Gli-1 loci on breadmaking quality parameters in hexaploid wheat (Triticum aestivum L.) [O] . Marcos D. Bonafede, Gabriela Tranquilli, Laura A. Pflüger, 2015

机译：Glu-3 / Gli-1基因座上的等位基因变异对六倍体小麦面包制剂质量参数的影响（Triticum Aestivum L.）

Effects of water deficit on breadmaking quality and storage protein compositions in bread wheat ( fi xmlns='http://www.wiley.com/namespaces/wiley'>Triticum aestivum/fi>Triticum aestivum L.)

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