| 花生主要营养品质的改良潜力 |
| |
| 引用本文： | 段乃雄,姜慧芳,胡端红. 花生主要营养品质的改良潜力[J]. 中国油料作物学报, 1995, 0(1) |
| |
| 作者姓名： | 段乃雄 姜慧芳 胡端红 |
| |
| 作者单位： | 中国农业科学院油料作物研究所 |
| |
| 摘 要： | 利用改良潜力公式推算，花生蛋白质的改良潜力大于粗脂肪，油酸大于亚油酸，不饱和脂肪酸大于饱和脂肪酸，不同类型间改良潜力存在一定差异，不同省（区）间的主要营养品质也存在差异。
|
| 关 键 词： | 花生，品质，改良潜力 |
POTENTIAL OF ENHANCEMENT OF NUTRIENT QUALITY IN GROUNDNUT |
| |
| Duan Naixiong, Jiang Huifang, Hu Duanhong. POTENTIAL OF ENHANCEMENT OF NUTRIENT QUALITY IN GROUNDNUT[J]. Chinese Journal of Oil Crop Sciences, 1995, 0(1) |
| |
| Authors: | Duan Naixiong Jiang Huifang Hu Duanhong |
| |
| Abstract: | Based on formula for improving potential,the genetic potential of protein was more desirable than that of fat in groundnut. The potential of oleic and unsaturated fatty acid was hopeful compered to that of linoleic and saturated fatty acid. There were differences among varieties of different botanical types and different regions in their value in potential breeding utilization. |
| |
| Keywords: | Groundnut Quality Improving potential |
| 本文献已被 CNKI 等数据库收录！ |
