摘要
利用改良潜力公式推算，花生蛋白质的改良潜力大于粗脂肪，油酸大于亚油酸，不饱和脂肪酸大于饱和脂肪酸，不同类型间改良潜力存在一定差异，不同省（区）间的主要营养品质也存在差异。
Based on formula for improving potential,the genetic potential of protein was more desirable than that of fat in groundnut. The potential of oleic and unsaturated fatty acid was hopeful compered to that of linoleic and saturated fatty acid. There were differences among varieties of different botanical types and different regions in their value in potential breeding utilization.
出处
《中国油料》
CSCD
北大核心
1995年第1期5-8,共4页
关键词
花生
品质
改良潜力
Groundnut
Quality
Improving potential
