Relationship between composition of high - molecular - weight glutenin subunits and breadmaking quality 不同高分子量谷蛋白亚基组合的小麦籽粒蛋白组分及其谷蛋白大聚合体的积累规律
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The composition and quantity of wheat glutenin subunits in relation to high molecular weight glutenin polymers and their effects on breadmaking quality 小麦高分子量麦谷蛋白亚基组成与小麦品质的关系