1)  LMW-GS
低分子量麦谷蛋白亚基
1.
High molecular weight glutenin subunitins (HMW-GS), low molecular weight glutenin subunits (LMW-GS), and 1BL/1RS translocation play an important role in determining the processing quality in common wheat.
高分子量麦谷蛋白亚基(HMW-GS)和低分子量麦谷蛋白亚基(LMW-GS)组成和1BL/1RS易位是决定小麦加工品质的关键因素。
2.
Triticum aestivum low-molecular-weight glutenins subunits (LMW-GS) is a kind of important storage prote.
低分子量麦谷蛋白亚基(LMW-GS)是小麦种子中一类重要的贮藏蛋白,占面筋蛋白的40%。
2)  LMW-GS
低分子量谷蛋白亚基
1.
Low molecular weight glutenin subunits (LMW-GS) and their relationship with quality of wheat;
小麦低分子量谷蛋白亚基(LMW-GS)的遗传及其与品质的关系
2.
According to the conservative sequences of known low-molecular-weight glutenin subunit (LMW-GS) genes, the PCR primers were designed, and the full coding regions of LMW-GS genes were amplified from the genomic DNA of Aegilops triuncialis L.
根据低分子量谷蛋白亚基(LMW-GS)基因编码区保守序列设计引物,对钩刺山羊草(AegilopstriuncialisL,2n=4x=28,CCUU)PI483029总DNA进行PCR扩增,得到长度为900和1065bp的DNA片段,克隆测序后获得2个LMW-GS基因,GenBank登录号分别为AY841016和AY841017。
3.
The low molecular weight glutenin subunit (LMW-GS) is the main component of wheat gluten.
小麦贮藏蛋白中的高、低分子量谷蛋白亚基是决定小麦面粉品质优劣的重要因素。
3)  LMW-GS
低分子量谷蛋白
1.
Isolation and Characterization of a LMW-GS Gene from Taenitherum Nevski.;
带芒草属低分子量谷蛋白基因的克隆及序列分析
4)  LMW-GS
低相对分子质量麦谷蛋白亚基
1.
The effect of the soluble glutenin, the insoluble glutenin, the high molecular weight glutenin subunits (HMW-GS) and the low molecular weight glutenin subunits (LMW-GS) on the quality of noodle were studied by adding them into a base flour using addition protocols.
研究了酸可溶麦谷蛋白、酸不溶性麦谷蛋白、高相对分子质量麦谷蛋白亚基、低相对分子质量麦谷蛋白亚基对面条质构品质的影响。
5)  LMW-GS
低分子量麦谷蛋白亚基（LMW-GS）
6)  LMW-GS
LMWGS
参考词条
补充资料：种谷得谷﹐种麦得麦
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