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通过增强关键的粉和粉素以及它们与脂肪酸的复合,提高米的质量

Tao Liu1, Xinrui Li1, Jiayue Wang1

  • 1Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Rice Research Institute / State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, 611130, China.

Food chemistry
|December 25, 2025
PubMed
概括

优化米粉结构,特别是粉和粉素链长度,可以提高米的质量. 脂肪酸复合进一步提高了结构稳定性,导致了更好的米特性和更高的品位.

关键词:
氨基菌素是一种氨基菌素.氨糖糖是什么 氨糖糖是什么复杂化特征 复杂化特征脂肪酸是一种脂肪酸.大米质量 大米质量

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