Study on Changes in the Characteristics of Key Carbohydrates in Wheat during the After-ripening Period
Abstract:: Three wheat cultivars—Zhengmai 366 (ZM366), Zhoumai 27 (ZM27) and Yangmai 15 (YM15)—were used in the present study. After storage at 25 ℃ for 15, 30, 45, 60, 90, 120 and 150 d, the crude starch, amylose, amylopectin, damaged starch and reducing sugar contents in wheat during the after-rip...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
KeAi Communications Co., Ltd.
2018-01-01
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| Series: | Grain & Oil Science and Technology |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590259819300500 |