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Effect of High Temperature on Sucrose Content and Sucrose Cleaving Enzyme Activity in Rice Grain During the Filling Stage
high temperature sucrose content sucrose synthase vacuolar invertase cell wall bound invertase
2009/1/7
Dynamic changes of sucrose, fructose, glucose contents and differences in activities of sucrose synthase, vacuolar invertase, and cell wall bound invertase in rice grain after flowering stage were stu...
Rice Grain Chalkiness Is Negatively Correlated with Root Activity During Grain Filling
chalkiness root activity nitrate nitrogen sodium azide rice
2009/1/7
Field and pot experiments were conducted using indica rice varieties with differential chalkiness. There were significant differences in root activity among the varieties. The percentages of chalky gr...
Identification of QTLs for Cooking and Eating Quality of Rice Grain
rice quality quantitative trait locus molecular marker chromosome segment substitution lines
2009/1/7
The BIL (backcross inbred line) population derived from the cross between Koshihikari (good eating and cooking quality, japonica) and Kasalath (poor quality, indica) was used to analyze the QTLs for a...