| 小麦胚稳定化研究及小麦胚产品的开发 |
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| 引用本文： | 吴琼,周国仪,黄泽元. 小麦胚稳定化研究及小麦胚产品的开发[J]. 武汉工业学院学报, 2007, 26(2): 27-31 |
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| 作者姓名： | 吴琼 周国仪 黄泽元 |
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| 作者单位： | 武汉工业学院,食品科学与工程学院,湖北,武汉,430023 |
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| 摘 要： | 叙述了小麦胚的营养价值和功能性成分，对小麦胚稳定化技术进行了综述，同时综述了小麦胚的产品开发，并展望了其广阔的发展前景。
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| 关 键 词： | 麦胚 成分 稳定化 |
| 文章编号： | 1009-4881（2007）02-0027-05 |
| 收稿时间： | 2007-01-24 |
| 修稿时间： | 2007-01-24 |
A STUDY ON THE STABILIZATION OF WHEAT GERM AND THE DEVELOPMENT OF WHEAT GERM PRODUCT |
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| WU Qiong,ZHOU Guo-yi,HUANG Ze-yuan. A STUDY ON THE STABILIZATION OF WHEAT GERM AND THE DEVELOPMENT OF WHEAT GERM PRODUCT[J]. Journal of Wuhan Polytechnic University, 2007, 26(2): 27-31 |
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| Authors: | WU Qiong ZHOU Guo-yi HUANG Ze-yuan |
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| Affiliation: | College of Food Science and Engineering,Wuhan Polytechnic University,Wuhan 430023 ,China |
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| Abstract: | In this paper, we introduced the component of nutrients and their physiological functions. And we summarized stable treatments of wheat germ and the exploitation of wheat germ products. To conclude, the development of wheat germ has a bright prospect. |
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| Keywords: | wheat germ component stabilization |
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