辽宁省地方高粱品种食用品质性状研究
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肖梦颖,张瑞栋,张壮,徐晓雪,陈小飞,周宇飞,孔繁华,黄瑞冬
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Taste Quality Traits of Sorghum Landraces from Liaoning Province
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XIAO MengYing,ZHANG RuiDong,ZHANG Zhuang,XU XiaoXue,CHEN XiaoFei,ZHOU YuFei,KONG FanHua,HUANG RuiDong
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表7 高粱营养成分与食味的相关性
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Table 7 Correlation among sorghum nutrient components and eating quality indices
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食味指标 Eating quality | 总淀粉 Total starch | 粗脂肪 Crude fat | 粗蛋白 Crude protein | 单宁 Tannin | 直链淀粉 Amylose | 支链淀粉 Amylopestin | 综合评分 Taste scoring | 0.11 | -0.11 | -0.55** | -0.78** | -0.12 | 0.14 | 气味 Flavor | 0.01 | -0.02 | -0.34* | -0.47** | -0.03 | 0.02 | 外观 Appearance | -0.28 | 0.32* | 0.36* | 0.09 | 0 | -0.18 | 适口性 Palatability | 0.33* | 0.32* | -0.73** | -0.86** | -0.15 | 0.29* | 滋味 Relish | 0.03 | -0.16 | -0.56** | -0.74** | -0.2 | 0.12 | 冷粥质地 Cold porridge texture | 0.57** | -0.26 | -0.34* | -0.2 | -0.33* | 0.53** |
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