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Updated: Jul 3, 2025

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变化物理化学特征,营养质量,和挥发性化合物的陈诺 (Chenopodium quinoa Willd.) 的变化. 在发芽期间

Yongli Lan1, Xinze Wang1, Lei Wang1

  • 1College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi 712100, China.

Food chemistry
|February 13, 2024
PubMed
概括

在36-72小时内发芽麦,可显著提高其营养价值,增加纤维,氨基酸和抗氧化剂. 这一过程还通过减少不必要的化合物来改善味道.

关键词:
抗氧化能力的抗氧化能力.发芽的奎诺亚是一种芽的奎诺亚.形态学 形态学 形态学类化合物 是一种类化合物.挥发性化合物 挥发性化合物

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