2) protein fractions
蛋白质组分
1.
Effect of nitrogen on the protein fractions content and cooking and eating quality of rice grain;
氮素对稻米蛋白质组分含量及蒸煮食味品质的影响
2.
Physical characters,starch quality and protein fractions of 55 maize cultivars(lines) were measurded and their simple correlations were analyzed.
通过测定55个玉米品种(系)籽粒的物理性状、淀粉品质及蛋白质组分,分析它们之间的简单相关关系。
3) protein fraction
蛋白质组分
1.
Effect of heat treatment on the protein fractions of rice;
热处理对大米蛋白质组分的影响
2.
Effect of nitrogen application amount on grain protein content and protein fraction of different gene-type wheats;
不同基因型小麦籽粒蛋白质组分的施氮量调节
3.
To investigate the relationship between SIG and protein fractions, using flour samples respectively from 21 wheat varieties (cultivars), the protein fractions of flour obtained with two extraction methods and SIG values at 0min, 5 min, and 20min swelling times with C.
为了研究小麦谷蛋白溶涨指数与蛋白质组分的关系 ,采用两种蛋白质组分分离方法提取测定了 2 1个小麦品种 (品系 )的蛋白组分含量 ,并采用C 。
4) protein component
蛋白质组分
1.
Effects of latitude on grain s protein components of winter wheat cultivars;
纬度变化对不同冬小麦品种蛋白质组分的影响
2.
Eefects of nitrogen and phosphorus on growth and protein component of Robinia pseudoacacia;
氮磷对刺槐生长和蛋白质组分的影响
3.
Ecological variation of wheat grain protein components and its relationships with N translocation;
小麦籽粒蛋白质组分的生态变异及与植株氮转化的关系研究
5) Protein components
蛋白质组分
1.
Effects of nitrogen rates on grain protein components and processing quality of wheat;
施氮水平对小麦子粒蛋白质组分和加工品质的影响
2.
Effects of soil fertility on protein components content and processing quality in wheat kernel;
土壤肥力对小麦籽粒蛋白质组分含量及加工品质的影响
3.
Effect of nitrogen application on content and accumulation of grain protein components of winter wheat;
氮素供应对小麦子粒蛋白质组分及积累动态的影响
6) grouping of the protein
蛋白质分组
补充资料：蛋白
蛋白
为食物蛋白和蛋白胨的中间产物，可溶于水，遇热不凝固，可供培养微生物之用。
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