Four japonica rice varieties differed in cooking and eating quality were used in the pot experiment to study the activity of glutamine synthetase during grain filling in association with rice quality.
英
美
- 選用稻米蒸煮食味品質(zhì)有顯著(zhù)差異的4個(gè)粳稻品種,通過(guò)盆栽試驗對水稻灌漿成熟期籽粒谷氨酰胺合成酶活性變化及其與稻米蒸煮食味品質(zhì)關(guān)系進(jìn)行了初步研究。
