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Updated: Jun 16, 2025

Transverse Sectioning of Mature Rice Oryza sativa L. Kernels for Scanning Electron Microscopy Imaging Using Pipette Tips as Immobilization Support
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Published on: January 25, 2022

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复合营养大米和普通大米之间的口味和物理化学性质的差异

Dongmeng Zhang1,2, Jian Li3,4,5, Dongping Yao6

  • 1State Key Laboratory of Hybrid Rice, Hunan Hybrid Rice Research Center, Hunan Academy of Agricultural Sciences, Changsha, China.

Frontiers in nutrition
|August 15, 2024
PubMed
概括

复合营养大米比普通大米含有更高的蛋白质和粉,但含有更低的GABA和耐药粉. 加工改变了粉结构,影响了味道质量,表明需要营养和感官改善.

关键词:
复合营养大米 复合营养大米挤出 挤出 挤出 挤出物理化学特性 物理化学特性米营养 米营养蒸食品质量食品的质量

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