However, the result of sugar content showed that high temperature increased the content of soluble sugar, and GABA and BR decreased it.

 
  • 但對可溶性糖含量的研究結果表明,高溫引起小麥旗葉中的可溶性糖含量上升,而B(niǎo)R和GABA處理使之下降;
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