...apparent amylose content 在 农作物 分类中 的翻译结果 --cnki翻译助手 e alleles on the waxy gene locus,and 3 alle... 表观直链淀粉含量（Apparentamylosecontent，AAC），是通过稻米直链淀粉和枝链淀粉的长链B与碘发生显色反应来测定的。
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表观直链淀粉含量(AAC)，胶稠度(GC)和糊化温度(GT)是决定稻米蒸煮和食用品质的关键因素。
Apparent amylose content (AAC), gel consistency (GC), and gelatinization temperature (GT) are recognized as the most important determinants of rice eating and cooking qualities.
突变体的表观直链淀粉、粗脂肪和粗纤维的含量显著提高。
The crude lipid, crude fiber and apparent amylose contents in the mutant were enhanced significantly compared to those in the wild type.
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