文献
J-GLOBAL ID:202002266082147291
整理番号:20A0124283
イネ(Oryza sativa L.)澱粉の形態学的構造と物理化学的性質に及ぼす登熟段階中の高自然温度の影響【JST・京大機械翻訳】
Influence of high natural field temperature during grain filling stage on the morphological structure and physicochemical properties of rice (Oryza sativa L.) starch
著者 (11件):
Yao Dongping
(College of Agronomy, Hunan Agricultural University, Changsha, Hunan 410128, China)
,
Yao Dongping
(State Key Laboratory of Hybrid Rice, Hunan Hybrid Rice Research Center, Changsha, Hunan 410125, China)
,
Wu Jun
(State Key Laboratory of Hybrid Rice, Hunan Hybrid Rice Research Center, Changsha, Hunan 410125, China)
,
Luo Qiuhong
(College of Agronomy, Hunan Agricultural University, Changsha, Hunan 410128, China)
,
Li Jianwu
(State Key Laboratory of Hybrid Rice, Hunan Hybrid Rice Research Center, Changsha, Hunan 410125, China)
,
Zhuang Wen
(State Key Laboratory of Hybrid Rice, Hunan Hybrid Rice Research Center, Changsha, Hunan 410125, China)
,
Xiao Gui
(State Key Laboratory of Hybrid Rice, Hunan Hybrid Rice Research Center, Changsha, Hunan 410125, China)
,
Deng Qiyun
(State Key Laboratory of Hybrid Rice, Hunan Hybrid Rice Research Center, Changsha, Hunan 410125, China)
,
Deng Qiyun
(Bio-Rice (Hunan) Co. Ltd, Changsha, Hunan 410323, China)
,
Lei Dongyang
(College of Agronomy, Hunan Agricultural University, Changsha, Hunan 410128, China)
,
Bai Bin
(State Key Laboratory of Hybrid Rice, Hunan Hybrid Rice Research Center, Changsha, Hunan 410125, China)
資料名:
Food Chemistry
(Food Chemistry)
巻:
310
ページ:
Null
発行年:
2020年
JST資料番号:
H0766A
ISSN:
0308-8146
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)