amylose content的意思|示意
直链淀粉含量
amylose content的网络常见释义
直链淀粉含量 直链淀粉含量(amylose content,AC)是决定稻米食味品质的最重要的指标,但是,直链淀粉含量相似的品种,其食味品质的差异仍然较大,鉴别这种差异的方法之一便是测定稻...
含量 直链淀粉含量(amylose content,AC)是决定稻米食味品质的最重要的指标,但是,直链淀粉含量相似的品种,其食味品质的差异仍然较大,鉴别这种差...
稻米直链淀粉含量 ...早稻组合陆两优996为试材，采用核素示踪技术和常规技术相结合，系统研究了两种化学调节剂对其稻米直链淀粉含量(Amylose Content，AC)的影响及其生理基础，有关结论如下： 1、喷施化学调节剂可定向调控米粉稻稻米AC，对其产量也有一定影响...
amylose content相关短语
1、 apparent amylose content 表观直链淀粉含量 ; 直链淀粉含量
2、 Amylose content AC 直链淀粉含量
3、 Determination of amylose content 直链淀粉含量测定
amylose content相关例句
There were significant negative correlations of the amylose content and ratio of amylose content to amylopectin content with the main viscosity parameters.
淀粉含量、直链淀粉含量和淀粉直支值与主要粘度参数间均存在负相关，淀粉直支值与主要粘度参数间负相关性较高。
The low amylose content in some combinations was also a big problem.
少数组合还存在直链淀粉含量偏低的问题。
Apparent amylose content (AAC), gel consistency (GC), and gelatinization temperature (GT) are recognized as the most important determinants of rice eating and cooking qualities.
表观直链淀粉含量(AAC)，胶稠度(GC)和糊化温度(GT)是决定稻米蒸煮和食用品质的关键因素。
It was found that progeny populations with middling amylose content possessed better cooking and eating quality.
直链淀粉含量为中等水平的后代具有较好的食味品质。
The phenetic correlation analysis and conditional trait analysis between chalkiness and amylose content showed that these two quantitative traits were positively correlated.
通过对稻米垩白与直链淀粉含量的表型相关分析和条件性状分析表明，稻米垩白与直链淀粉含量间存在一定程度的正相关关系。
As available P, K, Si increased, the amylose content of rice increased, too.
有效磷、钾、硅含量的提高还可增加直链淀粉含量。