| 发芽糙米的研究现状及发展前景 |
| |
| 引用本文： | 尤颖. 发芽糙米的研究现状及发展前景[J]. 粮食与油脂, 2020, 33(3): 14-15 |
| |
| 作者姓名： | 尤颖 |
| |
| 作者单位： | 河北农业大学理工学院,河北沧州 061100 |
| |
| 摘 要： | 综述了发芽糙米的营养价值、制备工艺和食品发展现状,从现有的发芽糙米食品中发现存在的问题进而提出解决方法,并简单阐述了发芽糙米的发展前景。
|
| 关 键 词： | 发芽糙米 γ-氨基丁酸 微量元素 营养因子 加工工艺 |
Research status and development prospects of germinated brown rice |
| |
| YOU Ying. Research status and development prospects of germinated brown rice[J]. Cereals & Oils, 2020, 33(3): 14-15 |
| |
| Authors: | YOU Ying |
| |
| Affiliation: | (College of Science and Technology,Hebei Agricultual University,Cangzhou 061100,Hebei,China) |
| |
| Abstract: | The nutritional value, the preparation process and the current status of germinated brown rice were reviewed, and the problems in the existing germinated brown rice were found, and the development prospect of the germinated brown rice was briefly described. |
| |
| Keywords: | germinated brown rice γ-aminobutyric acid trace elements nutritional factors processing technology |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
