稻米蛋白质含量随着氮素营养水平提高和灌浆成熟期温度升高而增加。
Protein content of rice increased with the temperature during grain filling period or the nitrogenous nutrition arising.
水稻籽粒蛋白质含量是评价稻米品质的主要指标之一。
Grain protein content is a key index for evaluating rice quality.
因而提高稻米中赖氨酸含量从而改良稻米蛋白质品质是水稻育种的重要目标。
So raising lysine content to improve protein traits is an important target of rice breeding.
稻米胚乳中淀粉的含量和组成及蛋白质的含量是影响米饭食味品质的主要因素。
The content and compose of amylum and protein was the main factor influencing rice cooking and eating quality.
蛋白质、脂肪、氨基酸和微量元素的含量均比使用纯化肥的对照组稻米有显著提高。
Compared with the rice just using chemical fertilizer, the percent of crude protein, crude fat, amino acid and microelement promote more.
蛋白质含量是评价稻米营养品质最重要的指标之一。
Protein content is one of the most important guide lines used for estimating rice nutrition quality.
蛋白质含量是评价稻米营养品质最重要的指标之一。
Protein content is one of the most important guide lines used for estimating rice nutrition quality.
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