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Causal Analysis of the Difference in Crude Protein Content of Barley Kernels between Two-rowed and Six-rowed Forms

机译：两划和六划成六划线麦基籽粒粗蛋白质含量差异的因果分析

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Shozo YASUDA; Isamu MORIYA;
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1. Causal Analysis of the Difference in Crude Protein Content of Barley Kernels between Two-rowed and Six-rowed Forms [J] . Isamu MORIYA, Shozo YASUDA 日本作物學會紀事 . 1984,第2期

机译：两划和六划成六划线麦基籽粒粗蛋白质含量差异的因果分析
2. Causal Analysis of the Difference in Crude Protein Content of Barley Kernels between Two-rowed and Six-rowed Forms [J] . Isamu MORIYA, Shozo YASUDA 日本作物學會紀事 . 1984,第2期

机译：两划和六划成六划线麦基籽粒粗蛋白质含量差异的因果分析
3. Causal Analysis of the Difference in Crude Protein Content of Barley Kernels between Two-rowed and Six-rowed Forms [J] . Isamu MORIYA, Shozo YASUDA 日本作物學會紀事 . 1984,第2期

机译：两划和六划成六划线麦基籽粒粗蛋白质含量差异的因果分析
4. Structural differences of the protein of Brazilian hull-less barley varieties in whole and fractionated flour samples [C] . C.V. Helm, J.C. Raguzzoni, A. DEFRANCISCO Joint Meeting of the American Association of Cereal Chemists . 2004

机译：全部和分级面粉样品中巴西船体较小麦片蛋白质的结构差异
5. A study on physiological parameters of barley with an emphasized comparison between two-rowed and six-rowed types. [D] . Jiang, Qingzhen. 2006

机译：对大麦的生理参数进行研究，重点是比较两行和六行类型的大麦。
6. Effects of roasting on kernel peroxide value, free fatty acid, fatty acid composition and crude protein content [O] . Shahla Hosseini Bai, Ian Darby, Tio Nevenimo, 2011

机译：焙烧对仁过氧化物，游离脂肪酸，脂肪酸组成和粗蛋白含量的影响
7. Use of new EST markers to elucidate the genetic differences in grain protein content between European and North American two-rowed malting barleys [O] . Moralejo María Ángeles, Swanston J. S., Muñoz Pilar, 2014

机译：使用新的EST标记阐明欧洲和北美两行制麦大麦之间谷物蛋白质含量的遗传差异

Causal Analysis of the Difference in Crude Protein Content of Barley Kernels between Two-rowed and Six-rowed Forms

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