The correlation between glutenin and bread making quality of common wheat was studied in this paper.

用统计分析的方法研究了小麦谷蛋白亚基的不同等位基因变异对烘烤品质性状的影响.

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The number of functionally superior HMW glutenin subunits identified in common wheat is very limited.

而在栽培小麦中所发现的优质高分子量麦谷蛋白亚基的类型并不多.

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As compared with common wheat, lines having strong salt tolerance were more proportions in alloplasmic lines.

耐盐性强的系在异源细胞质系中所占的比例远远超过在常规品种中耐盐性品种所占的比例.

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