%0 Journal Article
%T The formation of amylose content in rice grain and its relation with field temperature<br>稻米直链淀粉含量的形成及其与灌浆结实期温度的关系
%A CHENG Fang-Min
%A <br>程方民
%J 生态学报
%D 2000
%I 
%X Based on the field experiment with different sowing\|date and controlled temperature treatment in the climatic chamber of rice varities,we analysed the dynamic change characteristics of amylose content(AC)in developing grain and the ecological effects of temperature during the filling period.the result showed that,the change trend of AC forming could be simulated by quadratic equation or cubic equation,the AC value was very low at the beginning stage of grain filling,then increased rapidly and the peak of A...
%K rice
%K amylose content
%K temperature<br>水稻
%K 直链淀粉含量
%K 温度
%K 灌浆结实期
%K 品质
%U http://www.alljournals.cn/get_abstract_url.aspx?pcid=90BA3D13E7F3BC869AC96FB3DA594E3FE34FBF7B8BC0E591&jid=FE163E5DB2274E5937319DE98913EC37&aid=1C9DFBE35CCD836F&yid=9806D0D4EAA9BED3&vid=A04140E723CB732E&iid=E158A972A605785F&sid=6C62BFE34266FA92&eid=4A8412AEEC89236B&journal_id=1000-0933&journal_name=生态学报&referenced_num=23&reference_num=12