摘要
小麦高分子量麦谷蛋白亚基 (HMW -GS)与小麦加工品质尤其是烘烤品质密切相关 ,本文旨在对HMW -GS和小麦品质的关系进行初步探讨 ,明确HMW
The correction between high molecular weight glutenin subunit (HMW-GS) and wheat processing quality especially baking quality is significant.The purpose of this article is to explain briefly relation between HMW-GS and wheat quality,and illustrate the effects of HMW-GS on quality characters. \ \
出处
《青海农林科技》
2002年第4期30-31,共2页
Science and Technology of Qinghai Agriculture and Forestry
关键词
高分子量麦谷蛋白亚基组成
小麦
品质
关系
Wheat quality
HMW Glutenin subunit
Subunit Combination
wheat processing
