文献
J-GLOBAL ID:201802274628926964
整理番号:18A0235432
ワキシーとうもろこし澱粉の物理化学的性質に及ぼす結晶粒形成期での短期熱ストレスの影響【Powered by NICT】
Effects of short-term heat stress at the grain formation stage on physicochemical properties of waxy maize starch
著者 (5件):
Gu Xiaotian
(Jiangsu Key Laboratory of Crop Genetics and Physiology/Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou, PR China)
,
Huang Tianqi
(Jiangsu Key Laboratory of Crop Genetics and Physiology/Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou, PR China)
,
Ding Mengqiu
(Jiangsu Key Laboratory of Crop Genetics and Physiology/Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou, PR China)
,
Lu Weiping
(Jiangsu Key Laboratory of Crop Genetics and Physiology/Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou, PR China)
,
Lu Dalei
(Jiangsu Key Laboratory of Crop Genetics and Physiology/Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou, PR China)
資料名:
Journal of the Science of Food and Agriculture
(Journal of the Science of Food and Agriculture)
巻:
98
号:
3
ページ:
1008-1015
発行年:
2018年
JST資料番号:
C0351A
ISSN:
0022-5142
CODEN:
JSFAAE
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
イギリス (GBR)
言語:
英語 (EN)