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Is a Change of Protein Composition after Late Application of Nitrogen Sufficient to Improve the Baking Quality of Winter Wheat?

机译：在施用氮气后的糖果后，蛋白质组合物的变化是否足以提高冬小麦的烘焙质量？

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Azin Rekowski; Monika A. Wimmer; Günter Henkelmann; Christian Zörb;
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1. Is a Change of Protein Composition after Late Application of Nitrogen Sufficient to Improve the Baking Quality of Winter Wheat? [J] . Azin Rekowski, Monika A. Wimmer, Günter Henkelmann, Agriculture . 2019,第5期

机译：后期施用氮肥后蛋白质组成的变化是否足以改善冬小麦的烘烤质量？
2. Split Nitrogen Application Improves Wheat Baking Quality by Influencing Protein Composition Rather Than Concentration [J] . Cheng Xue, Gunda Schulte auf’m Erley, Anne Rossmann, Frontiers in Plant Science . 2016,第12期

机译：分裂氮应用通过影响蛋白质组成而不是浓度来提高小麦烘烤质量
3. Foliar N application at anthesis alters grain protein composition and enhances baking quality in winter wheat only under a low N fertiliser regimen [J] . European Journal of Agronomy . 2019,第期

机译：在花序中的叶酸N施用改变了谷物蛋白质组成，并仅在低N肥料方案下提高冬小麦的烘烤质量
4. The effects of nitrogen application on transcriptome, protein composition, and bread making quality of UK wheat varieties [C] . Yongfang Wan, Malcolm J.Hawkesford, Peter R.Shewry, International gluten workshop;Ministry of Agriculture;Ministry of Science and Technology;Studies of Wheat Agronomic Traits and Varietal Improvement . 2012

机译：施氮量对英国小麦品种转录组，蛋白质组成和面包品质的影响
5. Changes in grain quality and grain protein composition of winter wheat cultivars under different levels of soil nitrogen and water stress. [D] . Saint Pierre, Carolina. 2006

机译：不同氮素和水分胁迫条件下冬小麦品种籽粒品质和蛋白质组成的变化。
6. Split Nitrogen Application Improves Wheat Baking Quality by Influencing Protein Composition Rather Than Concentration [O] . Cheng Xue, Gunda Schulte auf’m Erley, Anne Rossmann, -1

机译：分开施氮通过影响蛋白质组成而不是浓度来改善小麦烘烤质量
7. Application of urease inhibitor improves protein composition and bread‐baking quality of urea fertilized winter wheat [O] . Azin Rekowski, Monika A. Wimmer, Bernd Hitzmann, 2020

机译：脲酶抑制剂的应用改善了蛋白质组成和面包烘烤质量的尿素受精冬小麦

Is a Change of Protein Composition after Late Application of Nitrogen Sufficient to Improve the Baking Quality of Winter Wheat?

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