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J-GLOBAL ID：202002246929183857
整理番号：20A2195100
収穫前発芽後のジャポニカ米粒の穀粒品質と澱粉微細構造の特徴【JST・京大機械翻訳】
Characteristics of grain quality and starch fine structure of japonica rice kernels following preharvest sprouting
Zhou Lihui
(Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, College of Agriculture, Yangzhou University, Yangzhou, 225009, China)
,
Zhou Lihui
(Jiangsu High Quality Rice Research and Development Center/National Center for Rice Improvement (Nanjing)/National Standardization Regional Service and Promotion Platform for Good Eating Quality Rice, Jiangsu Key Laboratory for Agro-Biology, Institute of Food Crops, Jiangsu Academy of Agri...)
,
Lu Yan
(Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, College of Agriculture, Yangzhou University, Yangzhou, 225009, China)
,
Lu Yan
(Key Laboratory of Plant Functional Genomics of the Ministry of Education/Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou, 225009, China)
,
Zhang Yadong
(Jiangsu High Quality Rice Research and Development Center/National Center for Rice Improvement (Nanjing)/National Standardization Regional Service and Promotion Platform for Good Eating Quality Rice, Jiangsu Key Laboratory for Agro-Biology, Institute of Food Crops, Jiangsu Academy of Agri...)
,
Zhang Changquan
(Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, College of Agriculture, Yangzhou University, Yangzhou, 225009, China)
,
Zhang Changquan
(Key Laboratory of Plant Functional Genomics of the Ministry of Education/Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou, 225009, China)
,
Zhao Ling
(Jiangsu High Quality Rice Research and Development Center/National Center for Rice Improvement (Nanjing)/National Standardization Regional Service and Promotion Platform for Good Eating Quality Rice, Jiangsu Key Laboratory for Agro-Biology, Institute of Food Crops, Jiangsu Academy of Agri...)
,
Yao Shu
(Jiangsu High Quality Rice Research and Development Center/National Center for Rice Improvement (Nanjing)/National Standardization Regional Service and Promotion Platform for Good Eating Quality Rice, Jiangsu Key Laboratory for Agro-Biology, Institute of Food Crops, Jiangsu Academy of Agri...)
,
Sun Xuchao
(Jiangsu High Quality Rice Research and Development Center/National Center for Rice Improvement (Nanjing)/National Standardization Regional Service and Promotion Platform for Good Eating Quality Rice, Jiangsu Key Laboratory for Agro-Biology, Institute of Food Crops, Jiangsu Academy of Agri...)
,
Chen Tao
(Jiangsu High Quality Rice Research and Development Center/National Center for Rice Improvement (Nanjing)/National Standardization Regional Service and Promotion Platform for Good Eating Quality Rice, Jiangsu Key Laboratory for Agro-Biology, Institute of Food Crops, Jiangsu Academy of Agri...)
,
Zhu Zhen
(Jiangsu High Quality Rice Research and Development Center/National Center for Rice Improvement (Nanjing)/National Standardization Regional Service and Promotion Platform for Good Eating Quality Rice, Jiangsu Key Laboratory for Agro-Biology, Institute of Food Crops, Jiangsu Academy of Agri...)
,
Zhao Qingyong
(Jiangsu High Quality Rice Research and Development Center/National Center for Rice Improvement (Nanjing)/National Standardization Regional Service and Promotion Platform for Good Eating Quality Rice, Jiangsu Key Laboratory for Agro-Biology, Institute of Food Crops, Jiangsu Academy of Agri...)
,
Zhao Chunfang
(Jiangsu High Quality Rice Research and Development Center/National Center for Rice Improvement (Nanjing)/National Standardization Regional Service and Promotion Platform for Good Eating Quality Rice, Jiangsu Key Laboratory for Agro-Biology, Institute of Food Crops, Jiangsu Academy of Agri...)
,
Liang Wenhua
(Jiangsu High Quality Rice Research and Development Center/National Center for Rice Improvement (Nanjing)/National Standardization Regional Service and Promotion Platform for Good Eating Quality Rice, Jiangsu Key Laboratory for Agro-Biology, Institute of Food Crops, Jiangsu Academy of Agri...)
,
Lu Kai
(Jiangsu High Quality Rice Research and Development Center/National Center for Rice Improvement (Nanjing)/National Standardization Regional Service and Promotion Platform for Good Eating Quality Rice, Jiangsu Key Laboratory for Agro-Biology, Institute of Food Crops, Jiangsu Academy of Agri...)
,
Wang Cailin
(Jiangsu High Quality Rice Research and Development Center/National Center for Rice Improvement (Nanjing)/National Standardization Regional Service and Promotion Platform for Good Eating Quality Rice, Jiangsu Key Laboratory for Agro-Biology, Institute of Food Crops, Jiangsu Academy of Agri...)
,
Liu Qiaoquan
(Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, College of Agriculture, Yangzhou University, Yangzhou, 225009, China)
,
Liu Qiaoquan
(Key Laboratory of Plant Functional Genomics of the Ministry of Education/Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou, 225009, China)
資料名：
Journal of Cereal Science
(Journal of Cereal Science)
巻： 95 ページ： Null 発行年： 2020年
JST資料番号： H0885A ISSN： 0733-5210 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)
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