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Updated: Feb 27, 2026

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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粉修饰不同影响谷物基础饮食的体内蛋白质质量

Mousa Numan Ahmad1, Ayed S Amr1, Ghadeer A Othman2

  • 1Department of Nutrition and Food Technology, The University of Jordan, Amman 11942, Jordan. mosnuman@ju.edu.jo.

Food & function
|February 26, 2026
PubMed
概括

在小麦,玉米和小米谷物中粉修饰会影响蛋白质质量. 交叉链接和前凝化降低了小麦的蛋白质质量,比无质谷物更多,这表明对工业用途的谨慎应用.

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