Improvement of germinated brown rice quality with autoclaving treatment

Germinated brown rice (GBR) is a popular functional food containing considerable amounts of beneficial nutrients and bioactive compounds. Here, autoclaving at 115°C for 20 min was employed to process GBR (AGBR) to evaluate the effect of autoclaving on the nutritional and health function of GBR in mi...

Descripción completa

Detalles Bibliográficos
Autores principales: Ren, Chuanying, Hong, Bin, Zheng, Xianzhe, Wang, Liqun, Zhang, Yinglei, Guan, Lijun, Yao, Xinmiao, Huang, Wengong, Zhou, Ye, Lu, Shuwen
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2020
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7063372/
https://www.ncbi.nlm.nih.gov/pubmed/32180978
http://dx.doi.org/10.1002/fsn3.1459

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7063372/
https://www.ncbi.nlm.nih.gov/pubmed/32180978
http://dx.doi.org/10.1002/fsn3.1459

Ejemplares similares