氮素水平对北方优良食味粳米品质及精碾磨粉颗粒特性的影响

闫秉春, 万雪, 钟敏, 刘宇奇, 赵艳泽, 姜红芳, 刘雅, 刘惠玲, 马沁春, 高继平, 张文忠

Effects of nitrogen levels on quality and fine grinding powder characteristics of northern japonica rice

YAN Bing-Chun, WAN Xue, ZHONG Min, LIU Yu-Qi, ZHAO Yan-Ze, JIANG Hong-Fang, LIU Ya, LIU Hui-Ling, MA Qin-Chun, GAO Ji-Ping, ZHANG Wen-Zhong

图2 不同氮素水平下沈农9816精碾磨粉颗粒的形态特征 A~D分别在N0、N1、N2和N3氮素水平下放大500倍的电镜扫描图; E~H分别在N0、N1、N2和N3氮素水平下放大2000倍的电镜扫描图; I~L分别在N0、N1、N2和N3氮素水平下放大5000倍的电镜扫描图。

Fig. 2 Morphological characteristics of Shennong 9816 rice flour under different nitrogen levels A-D is SEM at N0, N1, N2 and N3 nitrogen levels with a magnification of 500 times, respectively; E-H is SEM at N0, N1, N2, and N3 nitrogen levels with a magnification of 2000 times, respectively; I-L is SEM at N0, N1, N2, and N3 nitrogen levels with a magnification of 5000 times, respectively.