The texture of cooked rice and the eating quality of rice varieties from the different eras were not improved with N supply from LN to MN.
适当增加供氮浓度，不同年代育成的籼稻品种的米饭质地和食味没有得到大的改善；
The texture of cooked rice and the eating quality of rice varieties from the different eras were not improved with N supply from LN to MN.
适当增加供氮浓度，不同年代育成的籼稻品种的米饭质地和食味没有得到大的改善；
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