不同氮素粒肥水平下精米蒸煮食味品质变化及其与矿质元素含量相关性分析

石吕,薛亚光,魏亚凤,李波,石晓旭,刘建

Changes of Cooking and Eating Quality and Its Correlation with Mineral Element Content in Polished Rice under Different Nitrogen Grain Fertilizer Levels

Lü Shi,Yaguang Xue,Yafeng Wei,Bo Li,Xiaoxu Shi,Jian Liu

图1 不同氮素粒肥水平下精米蛋白质含量和食味值的变化 不同小写字母表示同一品种内处理间差异达0.05显著水平

Fig.1 Changes of protein content and taste value in polished rice under different nitrogen grain fertilizer levels Different small letters indicate significant difference at 0.05 probability level between treatments under the same variety