Composition of high molecular weight glutenin subunits and low molecular weight glutenin subunits, and their effect on baking quality in wheat是什么意思_Composition of high molecular weight glutenin subunits and low molecular weight glutenin subunits, and their effect on baking quality in wheat在線(xiàn)翻譯_英語(yǔ)_讀音_用法_例句