For all cultivars, a decreasing trend occurred in germination rate, moisture content, crude protein, crude fat and starch content during germination. However, the contents of free amino acids and reducing sugar increased.

  • 三品种的发芽率、含水量、粗蛋白、粗脂肪和淀粉含量均随发茅时间的延长而下降,游离氨基酸和还原糖含量则增加。

  • 互联网摘选 2025-01-19 22:16:16

    • 相关例句
    精确
    • 模糊
    • 词首
    • 词尾
    • 词义
    • 例句