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Updated: Jun 25, 2026

Techniques for the Evolution of Robust Pentose-fermenting Yeast for Bioconversion of Lignocellulose to Ethanol
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桃皮挤出用于开发可持续的无质植物性面粉

Ana Belen Martín-Diana1, Iván Jesús Jiménez-Pulido1, Ingrid Aguiló-Aguayo2

  • 1Agrarian Technological Institute of Castilla and Leon (ITACyL), Ctra. Burgos Km 119, Finca Zamadueñas, 47071 Valladolid, Spain.

Molecules (Basel, Switzerland)
|February 13, 2025
PubMed
概括

桃皮面粉富含纤维和抗氧化剂,可以使用挤出技术将其纳入玉米面粉中. 这创造了一个可持续的,无质的面粉,具有增强的营养和功能性质.

关键词:
抗氧化剂是一种抗氧化剂.挤出 挤出 挤出 挤出面粉 面粉 面粉 面粉的功能性功能.没有质的无质.桃子 桃子 桃子剥皮 剥皮 剥皮 剥皮价值化的价值化

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