... starch-saccharifing activity 淀粉糖化活性 starchiness 淀粉性；淀粉质 starchness 淀粉度 ...
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By mapping the plant's genome scientists can locate the genes that control various traits, like colour, starchiness and flavour, leading to the creation of improved varieties at a much quicker pace.
科研人员通过绘制植物基因组，能够确定出其主控基因的特点。比如，决定土豆的颜色，淀粉以及香味的基因特点。这项工作，加快了改良土豆种类进程的步伐。
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