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Updated: Jun 9, 2025

High-throughput, Microscale Protocol for the Analysis of Processing Parameters and Nutritional Qualities in Maize Zea mays L.
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Published on: June 16, 2018

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水平影响了代谢的动态变化,碳水化合物和安托素的生物合成改善了紫色玉米的核营养质量

Wanjun Feng1, Weiwei Xue2, Zequn Zhao2

  • 1Sorghum Research Institute, Shanxi Agricultural University, Jinzhong 030600, China.

Plants (Basel, Switzerland)
|October 26, 2024
PubMed
概括

在紫色玉米中优化含量可以提高谷核质量. 这项研究发现,特定的率显著提高了酸,糖和粉的含量,同时控制了酸盐的含量.

关键词:
安托氨酸积累的发生.酶活性的酶活动.核心质量 核心质量的应用的应用.紫色的状玉米的玉米.

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