| 稻米垩白的发生规律及改良的可能途径 |
| |
| 引用本文： | 王冠军,胡丽玲.稻米垩白的发生规律及改良的可能途径[J].河北农业科学,2008,12(4):4-5. |
| |
| 作者姓名： | 王冠军 胡丽玲 |
| |
| 作者单位： | 1. 颍上县润河农业综合服务站,安徽,颍上,236200
2. 颍上县农技推广中心,安徽,颍上,236200 |
| |
| 摘 要： | 介绍了稻米垩白的概念与形成，垩白与食味的关系，并从遗传控制、环境因子、栽培因子3个方面阐述了垩白发生的规律及改良的可能途径。
|
| 关 键 词： | 稻米 垩白 食味 发生规律 改良 |
Regularity of Rice Chaikiness Occurrence and its Modified Ways |
| |
| WANG Guan-jun,HU Li-ling.Regularity of Rice Chaikiness Occurrence and its Modified Ways[J].Journal of Hebei Agricultural Sciences,2008,12(4):4-5. |
| |
| Authors: | WANG Guan-jun HU Li-ling |
| |
| Institution: | WANG Guan-jun, HU Li-ling ( Runhe Agricultural Comprehensive Serve Station of Yingshang County, Yingshang 236200, China; Agricultural and Teehnique Extension Center of Yingshang County, Yingshang 236200, China) |
| |
| Abstract: | The concept and formation of rice chalkiness,and the relationship of chalkiness and taste value were introduced.In addition,the regularity of rice chalkiness occurrence and its modified ways were elaborated from 3 aspects which!were genetic control,environment factors and cultivation factors. |
| |
| Keywords: | Rice Chalkiness Taste value Occurrence regularity Modification |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
|
