,

Feiyan Xue1, Lele Ning1, Zhuangzhuang Qiang1

  • 1School of Food and Strategic Reserves, Henan University of Technology, Zhengzhou 450001, China.

PubMed
まとめ

ラトゥーン・ライスは,メイン・ライスよりも発芽と穀物の質が改善されている. これは,抗酸化酵素の活性と特定の遺伝子発現が強化され,米の品質が向上するからです.

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