压缩
发表于 2025-3-21 17:57:03
书目名称Expanding the Production and Use of Cool Season Food Legumes影响因子(影响力)<br> http://impactfactor.cn/if/?ISSN=BK0318694<br><br> <br><br>书目名称Expanding the Production and Use of Cool Season Food Legumes影响因子(影响力)学科排名<br> http://impactfactor.cn/ifr/?ISSN=BK0318694<br><br> <br><br>书目名称Expanding the Production and Use of Cool Season Food Legumes网络公开度<br> http://impactfactor.cn/at/?ISSN=BK0318694<br><br> <br><br>书目名称Expanding the Production and Use of Cool Season Food Legumes网络公开度学科排名<br> http://impactfactor.cn/atr/?ISSN=BK0318694<br><br> <br><br>书目名称Expanding the Production and Use of Cool Season Food Legumes被引频次<br> http://impactfactor.cn/tc/?ISSN=BK0318694<br><br> <br><br>书目名称Expanding the Production and Use of Cool Season Food Legumes被引频次学科排名<br> http://impactfactor.cn/tcr/?ISSN=BK0318694<br><br> <br><br>书目名称Expanding the Production and Use of Cool Season Food Legumes年度引用<br> http://impactfactor.cn/ii/?ISSN=BK0318694<br><br> <br><br>书目名称Expanding the Production and Use of Cool Season Food Legumes年度引用学科排名<br> http://impactfactor.cn/iir/?ISSN=BK0318694<br><br> <br><br>书目名称Expanding the Production and Use of Cool Season Food Legumes读者反馈<br> http://impactfactor.cn/5y/?ISSN=BK0318694<br><br> <br><br>书目名称Expanding the Production and Use of Cool Season Food Legumes读者反馈学科排名<br> http://impactfactor.cn/5yr/?ISSN=BK0318694<br><br> <br><br>
不能约
发表于 2025-3-21 20:25:48
Aspects of the nutritional quality and use of cool season food legumes in animal feed tryptophan, because they are less concentrated when compared with soybean. The amino acid profile of the storage proteins can vary considerably. This knowledge can possibly be used to improve protein quality by genetic manipulation. Large concentrations of carbohydrates can, besides flatulence, aff
conscribe
发表于 2025-3-22 03:20:04
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opalescence
发表于 2025-3-22 08:31:11
Diversifying use of cool season food legumes through processingform or the other in preparing legume products for consumption in different regions of the world. These processing methods contribute to improved product quality as well as nutritional quality. Extrusion cooking, textured vegetable product, quick-cooking products, weaning foods, and beverages are so
积习已深
发表于 2025-3-22 11:54:20
Improving nutritional quality of cool season food legumese (contributions to energy and protein requirements, amino acid balance, digestibility, antinutritional factors, etc.). Functionality embraces preliminary preparation steps, digestibility, and cooking quality itself (physical aspects of food preparation, flavor, appearance, and acceptability)..Facto
允许
发表于 2025-3-22 16:50:31
Enhancing the use of cool season food legumes in different farming systemsal production areas through an influx of biologically fixed nitrogen, increased availability of other mineral nutrients, improved water-use efficiency, and decreased build-up of pests and diseases in cereal-dominated cropping systems. The low yield potential of existing landraces, yield instability
允许
发表于 2025-3-22 17:02:44
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Choreography
发表于 2025-3-23 00:23:41
Potential effects of global climate change on cool season food legume productivitypects of climate change on yield and yield variability. The model used was a version of SUCROS87, including a water balance..For three locations differing in climate (Tel Hadya, Syria; Migda, Israel; Wageningen, Netherlands) at least 8 years with detailed weather data were used to simulate the conse
Grandstand
发表于 2025-3-23 05:14:35
Biotic and abiotic stresses constraining productivity of cool season food legumes in Asia, Africa anand grasspea in their major production regions in Asia, Africa, and Oceania. Foliar diseases rank high overall as major contributors to yield loss, whereas root diseases tend to assume greater importance at lower latitudes. Despite the obvious signs of damage caused by various insect pests, their im
motivate
发表于 2025-3-23 09:15:47
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