1.
Study on Heterotic Groups and Patterns of High Amylopectin Maize
高支链淀粉玉米的杂种优势群和杂种优势模式研究
2.
Effect of High-Amylose Corn Starch on Structure and Properties of Poly(ε-Caprolactone) Tissue Engineering Scaffolds
高直链玉米淀粉对聚己内酯组织工程支架结构和性能的影响
3.
The Interaction of Maize Amylopectin with Sugars in Aqueous Solution;
玉米支链淀粉与小分子糖在水中的相互作用
4.
Preparation and Characteristics of Magnetic Cross-link High Amylose Corn Starch
磁性交联高链玉米淀粉的制备及性能研究
5.
Optimization Study on Processing Technologies of Homo-linear Chain Corn Resistant Starch
高直链玉米抗性淀粉制备工艺的优化研究
6.
Effect of Glycerol on Film-forming Capability of High-amylose Cornstarch
甘油对高直链玉米淀粉成膜性能的影响
7.
Reducing the Maize Amylopectin Content Through Anti-Sense Manipulation
用反义RNA技术创造高直链淀粉玉米材料
8.
Correlation and Path Analysis between Amylopectin and Main Agronomic Traits in Waxy Maize
糯玉米支链淀粉含量与农艺性状的相关及通径分析
9.
Detection of Single Nucleotide Polymorphisms (SNP) for Amylose Extender Gene (ae) and Content Determination of Amylose in Backcross Progeny
玉米高直链淀粉扩充基因ae SNP位点查找及回交后代直链淀粉含量测定
10.
Authentication and Analysis Genetic Effect of ae Gene in Zea Mays L.;
玉米高直链淀粉基因ae的鉴定及其遗传效应分析
11.
Construction of Mutant Library for TILLING Research and Screening of ae Gene in Zea Mays L.
玉米TILLING突变库的构建及高直链淀粉基因ae的筛选
12.
Study on characteristics and acetic esterification of corn with high amylose starch
高直链玉米淀粉的特性及其醋酸酯化改性的研究
13.
QTL Mapping for Total Starch, Amylopectin and Amino Acid Content in Milled Rice (Oryza Sativa L.)
稻米总淀粉、支链淀粉及氨基酸含量的QTL定位
14.
Research on Expression Regulation and Management of Maize Starch Branch Enzyme Genes;
玉米淀粉分支酶基因表达调控的研究
15.
Physiological and Biochemical Mechanisms of Starch Accumulation in High-starch Maize;
高淀粉玉米籽粒淀粉积累的生理生化机制
16.
Preparation of corn starch film with high solid content of starch and its structure and properties
高淀粉含量玉米淀粉膜的制备及结构性能研究
17.
Comparing Expressions of SGAPs between High-starch and Low-starch Maize Inbreds
高、低淀粉玉米自交系淀粉结合蛋白的表达研究
18.
Effects of nitrogen nutrition on sugar and starch accumulation of high starch maize and common maize
施氮对高淀粉玉米和普通玉米子粒可溶性糖和淀粉积累的影响