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Updated: Jan 11, 2026

High-throughput, Microscale Protocol for the Analysis of Processing Parameters and Nutritional Qualities in Maize Zea mays L.
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Published on: June 16, 2018

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从发芽或水热加工小麦制造的早餐片中的吸收:一个随机交叉人类干预研究

Marie Huyskens1, Elien Lemmens2, Lana Abou-Zeid3

  • 1Laboratory of Food Chemistry and Biochemistry, KU Leuven, Belgium. marie.huyskens@kuleuven.be.

Food & function
|November 13, 2025
PubMed
概括

小麦的水热加工使的吸收增加了1.1倍,而发芽没有显著的影响. 高酸盐含量限制了两种加工小麦类型的吸收.

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