amylose
英：['æmɪləʊs] 美： ['æmɪˌlɒs]
amylose 基本解释
n.直链淀粉，多糖；糖淀粉；
amylose 相关例句
双语例句
用作名词(n.)- It was found that progeny populations with middling amylose content possessed better cooking andeating quality.
直链淀粉含量为中等水平的后代具有较好的食味品质。 - SSNM also decreased amylose content, gelatinization temperature and protein content, but increased gel consistency.
实地氮肥管理还明显降低了直链淀粉含量，提高了胶稠度，降低了糊化温度和蛋白质含量。
权威例句
Gelation of amyloseProduction of waxy (amylose-free) wheatsA simplified assay for milled-rice amyloseThe roles of amylose and amylopectin in the gelation and retrogradation of starchDetermination of starch and amylose in vegetables. Application to peas.High-amylose wheat generated by RNA interference improves indices of large-bowel health in ratsThe influence of amylose and amylopectin characteristics on gelatinization and retrogradation properties of different starchesEffects of Amylopectin Branch Chain Length and Amylose Content on the Gelatinization and Pasting Properties of StarchSwelling and gelatinization of cereal starches. I. Effects of amylopectin, amylose, and lipids.An improved colorimetric procedure for determining apparent and total amylose in cereal and other starches
