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山西苦荞育种现状与发展对策 被引量:2

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摘要 本文详细地阐述了山西苦荞育种现状,针对山西目前苦荞育种中存在育种手段落后、基础研究少、育种目标单一等一系列问题,提出遗传改良手段由落后向先进靠拢、加强基础研究、育种目标向多元化、专用化发展等苦荞育种发展对策。
作者 曹英花
出处 《大麦与谷类科学》 2011年第2期51-52,共2页 Barley and Cereal Sciences
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  • 1王庆华,黄伟,李前勇,贺永建,张德志,胥清芳.中国富硒食品的生产现状及趋势[J].广东微量元素科学,2008,15(3):7-10. 被引量:51
  • 2I Satoshi,K Takafumi,S Chikara,et al.Anti-inflammatory effect of buckwheat(Fagopyrum esculentum)sprouts in lipopolysaccharideactivated human colon cancer cells and mice[J].Bioscience Biotechnology&Biochemistry,2008,72(12):3148-3157.
  • 3Wang Min,Liu Jia-ren,Gao Jin-ming,et al.Antioxidant activity of Tartary buckwheat bran extract and its effect on the lipid profile of hyperlipidemic rats[J].Journal of Agricultural&Food Chemistry,2009,57(11):5106-5112.
  • 4Wang L,Yang X,Qin P,et al.Flavonoid composition,antibacterial and antioxidant properties of tartary buckwheat bran extract[J].Industrial Crops&Products,2013,49(8):312-317.
  • 5Yang Y,Fang S,Bian JS,et al.D-chiro-inositol-enriched tartary buckwheat bran extract lowers the blood glucose level in KK-Ay mice[J].Journal of Agricultural&Food Chemistry,2008,56(21):10027-10031.
  • 6Qin P,Wang Q,Shan F,et al.Nutritional composition and flavonoids content of flour from different buckwheat cultivars[J].International Journal of Food Science&Technology,2010,45(5):951-958.
  • 7Jiang S,Liu Q,Xie Y,et al.Separation of five flavonoids from tartary buckwheat(Fagopyrum tataricum(L.)Gaertn)grains via off line two dimensional high speed counter current chromatography[J].Food Chemistry,2015,186(1):153-159.
  • 8Peng Lian-xin,Zou L,zhao JL,et al.Response surface modeling and optimization of ultrasound-assisted extraction of three flavonoids from tartary buckwheat(Fagopyrum tataricum)[J].Pharmacognosy Magazine,2013,9(35):210-215.
  • 9Zhao G,Zou L,Wang Z.Pharmacokinetic profile of total quercetin after single oral dose of tartary buckwheat extracts in rats[J].Journal of Agricultural and Food Chemistry,2011,59(9):4435-4441.
  • 10SK Chung,T Osawa.Hydroxyl Radical Scavengers from White Mustard(Sinapis alba)[J].Food Science and Biotechnology,1998,7(2):55-59.

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