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1)  Xian S
籼S
1.
Studies on Growth Characteristic of a Thermosensitive Genic Male Sterile Line of Non-pollen Type Xian S in Rice(Oryza sativa L.);
无花粉型水稻温敏核不育系籼S的生育特性研究
2)  indica rice
籼米
1.
Application of active dry yeast and α-amylase in the production of rice wine from indica rice and black-skin red Qu;
黄酒活性干酵母、α-淀粉酶在籼米乌衣红曲黄酒生产中的应用
2.
Solubility and viscosity of water soluble starch obtained from indica rice with different mechanical milling time were studied and milling kinetics equations based on solution ratio and kinematic viscosity were(established).
以籼米为材料,采用机械球磨的方法制备水溶性淀粉,研究不同研磨程度的淀粉的水溶性和黏性,建立基于溶解率和运动黏度的研磨动力学模型。
3.
The method of pourig syrup was used in making yellow sake from indica rice.
设计了比较试验及正交试验对应用喂浆法酿制籼米黄清酒的工艺进行分析研究。
3)  Indica rice
籼稻
1.
Factors influencing the plant regeneration frequency in indica rice callus cultures;
影响籼稻愈伤组织分化频率的几个因素
2.
Studies on the tissue culture characteristic of mature embryos of indica rice;
籼稻成熟胚的组织培养特性研究
3.
Trace elements influencing on seedlings differentiation from Indica rice calli;
微量元素对籼稻愈伤组织分化成苗的影响
4)  long-grain rice
籼米
1.
90 kinds of long-grain rice were collected from south China and evaluated using a four-point sensory test which was widely used in Japan.
本试验利用日本的四点试验法感官评价了采自南方不同省份的90种籼米,探讨了四点试验法在中国的适用性,并通过逐步回归确定感官评价项目为外观、香气、味、黏度和综合评价;以日本佐竹公司的米饭食味计为基础,利用可见光和近红外光快速测定米饭食味,建立了适合中国南方产籼米的食味及食味影响因子(外观、香味、味、黏度)的回归方程,并在杭州、广州、长沙、哈尔滨进行了实地感官评价,评价结果表明感官评价的综合评价值与食味计预测值之间不存在显著性差异。
2.
Porous starch was produced from long-grain rice.
本文主要研究以籼米为原料生产多孔淀粉的生产工艺。
3.
A jet liquefaction process was adopted to prepare long-grain rice based fat substitute on pilot plant scale.
研究了以籼米为原料采用喷射液化法在扩大规模上制备脂肪替代品的工艺条件,并对脂肪替代品的表面结构、分散性和玻璃化转变温度等进行了研究。
5)  long rice
籼米
1.
Effect of long rice based fat substitutes on reological properties of ice-cream;
籼米为基质的脂肪替代品对冰淇淋流变学性质的影响
2.
LONG RICE BASED FAT SUBSTITUTE——STUDY ON GELATINIZATION;
籼米为基质的脂肪替代品——糊化工艺研究
3.
The enzymatic hydrolysis in the process of long rice based fat substitute was studied and the optimal conditions of the enzymatic hydrolysis was obtained by using Response Surface Analysis.
研究了以籼米为基质的脂肪替代品加工过程中的酶水解工艺,采用响应面分析法得到了最佳酶解工艺条件,并对不同干燥工艺进行了比较。
6)  indica rice (Oryza sativa L.)
籼稻
1.
The unconditional and conditional analyses of genetic models and the cor- responding statistic methods, including endospermic, cytoplasmic, and maternal plant genetic systems, were used to analyze the genetic relationships between protein content (PC) and the appearance quality traits of indica rice (Oryza sativa L.
应用包括胚乳、细胞质和母体植株基因的遗传主效应以及基因型×环境互作效应的数量性状遗传模型及非条件和条件分析方法,研究了籼稻稻米蛋白质含量与外观品质性状间的遗传相关性,进一步揭示了籼稻糙米重、稻米直链淀粉含量对稻米蛋白质含量与外观品质性状间遗传相关性的影响。
2.
Analysis of developmental genetic effects for brown rice thickness (BRT) trait in indica rice (Oryza sativa L.
应用包括3套遗传体系基因效应的数量性状发育遗传模型,分析了12个籼稻亲本在4 个不同稻米发育时期的糙米厚性状。
补充资料:霜籼
1.指籼米。其色雪白如霜﹐故称。
说明:补充资料仅用于学习参考,请勿用于其它任何用途。
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