表观直链淀粉含量(AAC)，胶稠度(GC)和糊化温度(GT)是决定稻米蒸煮和食用品质的关键因素。
Apparent amylose content (AAC), gel consistency (GC), and gelatinization temperature (GT) are recognized as the most important determinants of rice eating and cooking qualities.
突变体的表观直链淀粉、粗脂肪和粗纤维的含量显著提高。
The crude lipid, crude fiber and apparent amylose contents in the mutant were enhanced significantly compared to those in the wild type.
突变体的表观直链淀粉、粗脂肪和粗纤维的含量显著提高。
The crude lipid, crude fiber and apparent amylose contents in the mutant were enhanced significantly compared to those in the wild type.
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