搜索结果: 1-1 共查到“农业生物化学 variety”相关记录1条 . 查询时间(0.093 秒)
Factors Causing -Amylase Activation and Low Falling Number in Winter Wheat Variety Kitanokaori
Amylograph viscosity α-Amylase activity Falling number Pre-harvest sprouting
2009/7/7
Amylograph viscosity, an important index of wheat quality, is sometimes lowered by high α-amylase activity in grain caused by pre-harvest sprouting. In a new winter wheat variety, Kitanokaori, the pe...