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Factors Causing -Amylase Activation and Low Falling Number in Winter Wheat Variety Kitanokaori
Amylograph viscosity α-Amylase activity Falling number Pre-harvest sprouting
2009/7/7
Amylograph viscosity, an important index of wheat quality, is sometimes lowered by high α-amylase activity in grain caused by pre-harvest sprouting. In a new winter wheat variety, Kitanokaori, the pe...
The effect of sulphur fertilization on yield, quality of protein and baking properties of winter wheat
winter wheat sulphur fertilization protein amino acids baking quality
2010/1/15
The present paper is based on the data of field and production trials conducted in the years 2004–2007. The trials were carried out in North-Estonia (59° 18’ N, 24° 39’ E) on breakstony soil and in So...