Certain LMW GS incorporated into base flour changed properties of dough.

有些低分子量麦谷蛋白亚基(LMW-GS)加入碱性面粉后改变了面筋的性质.

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SAGE result showed LMW - DSP 2 was expressed in many tumor cells and tissues.

SAGE结果表明 LMW-DSP2基因在肿瘤细胞和组织中广泛表达.

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The low molecular weight glutenin subunit ( LMW - GS ) is the main component of wheat gluten.

小麦贮藏蛋白中的高、低分子量谷 蛋白 亚基是决定小麦面粉品质优劣的重要因素.

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There five variety haveGlu - A 3 d + Glu - B 3 d form which is a good quality subunit combination form.

5个品种出现Glu-A3d+Glu-B3d优质LMW-GS亚 基组合,频率为12.5%.

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