hmw 中文意思是什麼

hmw 解釋
高分子量
  1. Genetic variations of gliadin and hmw glutenins subunits in durum wheat

    小麥種質系的高分子量谷蛋白亞基和醇溶蛋白分析
  2. Variation of hmw - cs and gliadin induced by low energy n implantation in common wheat seeds

    離子注入誘導小麥種子高分子量谷蛋白亞基和醇溶蛋白的變異
  3. Polymorphism of y - type hmw - gs genes in common wheat, spelta wheat and triticum compactum

    小麥新品系的種子貯藏蛋白凝膠電泳鑒定
  4. Composition investgation of hmw glutenin subunits of wheat in nanjiang

    高分子量谷蛋白亞基組成分析
  5. The relation between hmw glutenin subunit combination and wheat quality

    甘肅省春小麥品種高分子量麥谷蛋白亞基組成分析
  6. Identification and marker - assisted selection of hmw - glutenin 1dx5 gene in wheat

    技術研究中國特有小麥種子貯藏蛋白基因的遺傳變異
  7. The change of the hmw glutenin subunits by introducing sorghum dna into spring wheat

    導入春小麥新品系高分子量麥谷蛋白亞基的變化
  8. The effect of the different form of nitrogen fertilizers on the hmw - gs accumulation of spring wheat grain

    春小麥籽粒高分子量麥谷蛋白亞基積累過程中不同形態氮肥的調節作用
  9. Using these ssr markers and hmw - gs markers, we detected the polymorphism of 111 lines selected randomly from 131 lines of ril - 8. a marker genetic linkage map with 18 chromosomes and 51 polymorphic sites covered 1296. 7 cm of wheat genome was carried out using mapmarker / exp 3. 0

    利用上述標記,對隨機選擇的ril - 8群體的111個系進行了分析,採用mapmarker exp分析軟體,繪制了一張共包括18條染色體(不含1a 、 3a 、 7d ) 、 51個位點的分子標記連鎖遺傳圖譜,總長1296 . 7cm 。
  10. Quality analysing of wheat variety with different hmw - gs types planting in different latitude and longitude position

    低分子量麥谷蛋白亞基形成時間和積累強度及其與沉降值的關系
  11. Formation time and accumulation intensity of hmw - gs and lmw - gs and the relationship with sds - sedimentation volume in winter wheat

    小麥不同品種高分子量谷蛋白亞基積累動態的研究
  12. Study of differences on flour quality between hmw - gs null and 1 rils at the glu - a 1 locus in wheat

    和1亞基重組姊妹系間品質差異的研究
  13. Cloning of hmw - gs 12 gene in wheat and construction of plant expression vectors

    小麥品種在不同地區種植品質分析
  14. Application of hmw - gs composition analysis in dus testing of wheat varieties

    小麥谷蛋白亞基的組成及含量與谷蛋白聚合體大分子的關系及其對麵包烘焙品質的影響
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