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Updated: Sep 11, 2025

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通过烤提高干豆品种的植物化学成分和营养成分

Olumide O Fashakin1, Karen Cichy2, Ilce G Medina-Meza1

  • 1Department of Biosystems and Agricultural Engineering, Michigan State University, East Lansing, Michigan, USA.

Journal of the science of food and agriculture
|August 13, 2025
PubMed
概括

烤箱烤干豆和豆可以保留和增强关键的生物活性化合物. 温和的烤条件提高了植物化学物质和抗氧化物质的性能,特别是在有色素的品种中,用于功能性食品应用.

关键词:
这种植物是Phaseolus vulgaris L. 的.抗氧化剂 抗氧化剂是一种抗氧化剂.常见的豆子 常见的豆子脂质特征 脂质特征 脂质特征植物化学品 植物化学品烤 烤 在烤过程中

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