• L-glutamic acid is a kind of important chemical compound, which is mainly produced by ferment method from maize, wheat, sweet potato, rice, sugar molasses, beet molasses.

    谷氨酸重要化合物主要发酵法生产玉米小麦甘薯大米甘蔗糖蜜甜菜糖蜜等是发酵生产谷氨酸的淀粉质主要原料。

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  • The cause of ear dying, the growth and development characteristics after freezing damage and the effectiveness of integrated control techniques in two wheat cultivars(Tr. aestivum L.

    通过研究小麦冻死成因生长发育特性的变化预防补救措施的效应。

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  • The genetic effects of Aegilops squarrosa L. cytoplasm were studied by transferring Aegilops squarrosa L. cytoplasm into wheat.

    将粗山羊草细胞质导入普通小麦研究普通小麦细胞核遗传效应

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  • The expression property and genetic patterns of peroxidase isozymes (IPO) in the early growth and development stage of common wheat (Trillcum aestivum L. ) were studied by using PAGE-technique.

    应用凝胶电泳技术研究了普通小麦生育早期氧化物酶同工酶(IPO表达特性遗传规律

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  • Results indicated that there existed the close relations between the appearance and elongation of tiller buds and leaf shoots on the main stems of wheat (T. aestivum L. ) .

    结果表明小麦出现伸长跟母或叶龄之间存在着严格关系

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  • Potato (Solanum tuberosum. L) is one of the most important crops in the world ranking fourth after rice, wheat and maize, and plays a significant role in economy.

    马铃薯是仅次于水稻小麦玉米世界第四大粮食作物,国民经济中具有重要作用

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  • Wheat (Triticum aestivum L. ) is an important and a major crop not only in China but also in the world.

    小麦中国世界上重要粮食作物之一其生产正受到虫害日益严重的威胁。

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  • Using wheat bran hydrolyzate in L-isdeucine fermentation, we find the optimal additive quantity in L-isdeucine fermentation.

    研究了麸皮水解液L-异亮氨酸发酵中的代料作用。

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  • According to main traits of spring wheat ( Triticum aestivum L. ) cultivars for more than 30 years in Yinchuan plain an analysis has been made in this experiment.

    本文分析30多年来银川地区种植过春小麦品种主要性状

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  • Endosperm hardness is one of the most important quality characteristics of cultivated wheat (Triticum aestivum L. )

    硬度小麦重要品质性状之一,主要影响磨粉品质和食品加工品质。

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  • Endosperm hardness is one of the most important quality characteristics of cultivated wheat (Triticum aestivum L. )

    硬度小麦重要品质性状之一,主要影响磨粉品质和食品加工品质。

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