The changes of germination percentage, fatty acid value and viscosity of paddy with the changes of time and temperature in the storage condition of different temperatures are investigated.
探讨了在不同温度的储藏条件下，稻谷的发芽率、脂肪酸和粘度等指标随着时间和温度的变化情况。
And at the same time, the sprouting rate of the paddy diminishes, whereas its fatty acid value, reduced carbohydrate and iodine blue value rise, with its edibility unchanged.
与此同时，稻谷的发芽率降低，脂肪酸值、还原糖、碘蓝值升高，但其食用品质不变。
And at the same time, the sprouting rate of the paddy diminishes, whereas its fatty acid value, reduced carbohydrate and iodine blue value rise, with its edibility unchanged.
与此同时，稻谷的发芽率降低，脂肪酸值、还原糖、碘蓝值升高，但其食用品质不变。
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