1) vegetable soybean AC_(10)
菜用大豆AC10
2) vegetable soybean
菜用大豆
1.
Factor analysis on vegetable soybean under different environments;
不同生境下菜用大豆产量与品质性状的因子分析
2.
Study on method of core collection construction for sensory quality traits of summer-planted vegetable soybean.;
夏播菜用大豆感官品质性状核心种质构建方法的研究
3.
Canonical correlation analysis of growing period, agronomic character, yield and quality character in the spring vegetable soybean;
春播菜用大豆生育期、农艺性状与品质性状的典范相关分析
3) vegetable soybean field
菜用大豆田
1.
Characters of arthropod community in vegetable soybean field;
菜用大豆田节肢动物的群落特征
4) Spring vegetable soybean
菜用春大豆
1.
Spring vegetable soybean cultivating techniques for high yield and ecotypes which fits the natural ecological condition and farming system in this region have been put forward by investigating soybean variety, sowing date, plant density, fertilizer applying method in this paper.
本文通过对菜用春大豆品种、播种期、密度、施肥以及适宜生态型的研究,提出了浙江省菜用春大豆高产栽培技术和适应浙江省自然生态环境与耕作制度的莱用春大豆生态类型。
5) Frozen vegetable soybean
速冻菜用大豆
补充资料:Ac-[Nle4,Asp5,D-Phe7,Lys10]alpha-MSH-(4-10)-NH2
分子式:C50H69N15O9
分子量:1024.18
CAS号:121062-08-6
性质:密度1.43。
分子量:1024.18
CAS号:121062-08-6
性质:密度1.43。
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