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A comprehensive review of cereal germ and its lipids: Chemical composition, multi-objective process and functional

Jingyi Wang1, Junyu Tang2, Shaolong Ruan2

  • 1College of Biosystems Engineering and Food Science, National Local Joint Engineering Laboratory for Intelligent Food Processing Technology and Equipment, Zhejiang Key Laboratory of Agricultural Products Processing Technology, Zhejiang Food Processing Technology and Equipment Engineering Laboratory, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China.

Food Chemistry
|June 7, 2021
PubMed

Keywords:
Cereal germFunctional lipidsNutritional supplementThermal and non-thermal effects

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