1) wheat germ
小麦胚
1.
The effect of extrusion process on nutritional quality of wheat germ and defatted wheat germ;
挤压膨化对脱脂和全脂小麦胚芽营养品质的影响
2.
Influence of stablizing methods on physicochemical and storage properties of wheat germ;
稳定方法对小麦胚理化特性及储藏性能的影响
3.
Study on the technological parameters for wheat germ stabilization with microwave;
小麦胚微波稳定化工艺参数初探
2) wheat embryo
小麦胚芽
1.
Investigation on formula of wheat embryo energy bar;
小麦胚芽能量棒的配方研究
2.
Rapid determination of phosphorus content in wheat embryo;
小麦胚芽中磷含量的快速测定
3.
Effect of calcium and phosphorus on accumulation of vitamin E in wheat embryo callus
钙和磷对小麦胚芽愈伤组织维生素E积累的影响
3) wheat germ
小麦胚芽
1.
Influence of microwave treatment on the stability and composition of wheat germ;
微波处理对小麦胚芽稳定性及组成成分的影响
2.
Nutrient ingredients in wheat germ and their nutrient function;
小麦胚芽营养成分及营养作用
3.
Nutrition value and application of wheat germ;
小麦胚芽的营养价值及开发思路
4) wheat endosperm
小麦胚乳
1.
Flour samples from different systems of the production lines approximately represented parts of the wheat endosperm.
结果表明:小麦胚乳由内向外,球蛋白、醇溶蛋白和谷蛋白组分含量呈现逐渐增大的分布趋势,清蛋白在接近皮层时增加的趋势才显现出来,而胚乳内心部分无明显规律;蛋白质组分对面团流变学特性的影响是:面团形成时间、稳定时间以及粉质质量指数与谷蛋白含量呈现显著或极显著正相关;面团延伸度与醇溶蛋白和谷蛋白含量呈现极显著正相关,面团的拉伸曲线面积与谷蛋白含量也呈现极为显著正相关。
2.
Results show as follows:Amylose content gradually decreases from the inner part to the outer part of a wheat endosperm.
研究结果表明,小麦胚乳中,越接近皮层的部位,直链淀粉含量越低;越接近麦心的部位直链淀粉含量越高。
5) wheat germ oil
小麦胚油
1.
Separation techniques of wheat germ oil and natural V E from wheat germ;
小麦胚油与天然维生素E的提取技术
6) Wheat immature embryo
小麦幼胚
1.
Differentiation and rediffereniaton characteristics of wheat immature embryos were studied using media containing copper.
以小麦品种(系)千斤早和9848的幼胚组织为材料,研究了Cu2+对小麦幼胚组织脱分化和再分化特性的影响。
补充资料：小麦胚
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[图]
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条