小麦面粉和鲜面片色泽及相关基因组成分析
Analysis of Color Traits and Related Gene Composition in Wheat Flour and Fresh Noodle Sheet
“*”和“**”分别表示在P < 0.05和P < 0.01水平显著相关。
“*”and“**”indicate significant correlation at P < 0.05 and P < 0.01 levels, respectively.
小麦面粉和鲜面片色泽及相关基因组成分析 |
| 袁博, 张晓, 方正武, 李曼, 寿路路, 汪尊杰, 江伟, 肖龙飞, 高德荣 |
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Analysis of Color Traits and Related Gene Composition in Wheat Flour and Fresh Noodle Sheet |
| Yuan Bo, Zhang Xiao, Fang Zhengwu, Li Man, Shou Lulu, Wang Zunjie, Jiang Wei, Xiao Longfei, Gao Derong |
| 图3 94份小麦材料面粉和鲜面片色泽的相关性分析 “*”和“**”分别表示在P < 0.05和P < 0.01水平显著相关。 |
| Fig.3 Correlation between flour and fresh noodle sheet color of 94 wheat materials “*”and“**”indicate significant correlation at P < 0.05 and P < 0.01 levels, respectively. |
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