| 发芽豆类组分变化及营养特性 |
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| 引用本文： | 孙冰华,郭祯祥. 发芽豆类组分变化及营养特性[J]. 粮食与油脂, 2011, 0(11) |
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| 作者姓名： | 孙冰华 郭祯祥 |
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| 作者单位： | 河南工业大学粮油食品学院,河南郑州,450052 |
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| 摘 要： | 该文对豆类在发芽过程中营养品质变化进行综述,主要包括豆类蛋白质、脂类、维生素、抗营养因子及功能性成分等方面变化。
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| 关 键 词： | 发芽豆类 抗营养因子 营养特性 |
Changes of composition and nutritional quality of germinated beans |
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| SUN Bing-hua,GUO Zhen-xiang. Changes of composition and nutritional quality of germinated beans[J]. Cereals & Oils, 2011, 0(11) |
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| Authors: | SUN Bing-hua GUO Zhen-xiang |
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| Affiliation: | SUN Bing-hua,GUO Zhen-xiang (School of Food Science and Technology,Henan University of Technology,Henan Zhengzhou 450052,China) |
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| Abstract: | The paper was aim to review the changes of beans nutritional quality during germination, which includes the protein,lipids,vitamin,antinutritional factors and functional components. |
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| Keywords: | germinated beans antinutritional factors nutritional quality |
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