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8 RVA谱各特征值与高粱品尝食味的相关性
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Table 8 Correlation among RVA profile characteristics and eating quality indices
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食味指标 Eating quality | 最高黏度 PKV | 热浆黏度 HPV | 冷胶黏度 CPV | 崩解值 BDV | 消减值 SBV | 回复值 CSV | 峰值时间 PeT | 糊化温度 PaT | 综合评分 Taste scoring | 0.31* | -0.18 | 0.06 | 0.43** | -0.34* | 0.28* | -0.51** | -0.47** | 气味 Flavor | 0.22 | -0.12 | 0.04 | 0.30* | -0.07 | 0.16 | -0.36* | -0.32* | 外观 Appearance | 0.03 | 0.07 | 0.34* | 0.01 | -0.15 | 0.28 | 0.09 | -0.1 | 适口性 Palatability | 0.34* | -0.2 | -0.06 | 0.47** | -0.26 | 0.21 | -0.54** | -0.52** | 滋味 Relish | 0.31* | -0.13 | 0.09 | 0.41** | -0.31* | 0.30* | -0.49** | -0.31* | 冷粥质地 Cold porridge texture | 0.18 | -0.05 | -0.27 | 0.22 | -0.21 | -0.11 | -0.27 | -0.2 |
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