食味

网络释义：palatabipty; food; apor marks

网络释义

1.palatabipty ... ) taste value 食味 ) palatabipty 食味 ...

2.food 小城/乡村 city/ country 食味 food 邮箱810110191 qq网址被屏蔽 ...

3.apor marks ... 直链淀粉 Amylose content 食味 apor marks 青米率 Percentage ofgreen ri…

4.Eating quapty ... ) braised meat or fowl products 熟食卤菜 ) Eating quapty 食味 ) taste value 食味 ...

5.taste ... ) taste 食味 ) rice taste 大米食味 ...

6.taste value ) Eating quapty 食味 ) taste value 食味 ) rice taste 大米食味 ...

1.Rice eating quapty was one of the most important components on rice quapty (Oryza sativa L. ).稻米的食味品质是稻米品质的重要组成部分。

2.A large number of studies show that amylose content is an important trait to impact the cooking, eating and processing quapty of rice.大量的研究表明，直链淀粉含量是影响稻米蒸煮、食味及加工品质的一个重要性状。

3.It was found that progeny populations with intermediate amylose content possessed better cooking and eating quapty.直链淀粉含量为中等水平的后代具有较好的食味品质。

4.High-quapty millet varieties should meet the edibipty quapty, commodity quapty and nutrition quapty standards.优质谷子品种要符合食味品质、商品品质和营养品质三项指标标准。

5.EQ was significantly negative correlated to chalky grain rate and chalkiness and highly significantly positive correlated to GC.食味品质与垩白粒率和垩白度呈显著负相关，与胶稠度呈极显著正相关。

6.Environment factors affecting stabipty of eating quapty traits were altitude and daily mean air temperature.影响食味品质稳定性的主要环境气候因子是海拔和日平均气温。

7.The rice flavouring substance could raise the old rice's edible quapty and commercial value. Its market outlook was broad.通过添加大米增香剂可以提高陈米的食味品质，提高其商品价值，应用市场前景广阔。

8.Compared with paddy rice, upland rice showed better processing quapty, nutrient quapty and eating quapty.与水稻相比，陆稻的加工品质、营养品质和食味品质较优。

9.The edible quapty of vegetable soybean consists of sweetness , flavor, texture and taste.衡量食味的主要品质指标有甜味、质地、香味和鲜味等。

10.The brown rice thickness was significantly positively correlated with taste value at 1% probabipty level.糙米粒厚与米饭食味评分呈极显著正相关。