机译:糙米发芽前后不同部位的化学和功能成分
Department of Food Science and Technology. Chungbuk National University, Cheongju 361-763, Republic of Korea;
Department ofAgrofood Resources, National Academy of Agricultural Science, Suwon 441-857, Republic of Korea;
College of Veterinary Medicine, Chungbuk National University, Cheongju 361-763, Republic of Korea;
Department of Functional Crop, National Institute of Crop Science, Miryang 627-803, Republic of Korea;
Department ofAgrofood Resources, National Academy of Agricultural Science, Suwon 441-857, Republic of Korea;
Department ofAgrofood Resources, National Academy of Agricultural Science, Suwon 441-857, Republic of Korea;
College of Veterinary Medicine, Chungbuk National University, Cheongju 361-763, Republic of Korea;
Department of Food Science and Technology. Chungbuk National University, Cheongju 361-763, Republic of Korea;
Department of Food and Nutrition, Daejeon Health Sciences College, Daejeon 300-711, Republic of Korea;
Department of Food Science and Technology, Chungbuk National University, Cheongju 361-763, Republic of Korea,Department of Food Science and Technology,Chungbuk National University, 52 Naesurodong, Heungduk-gu, Cheongju, Chungbuk 361-763, Republic of Korea;
rough rice; germination; seed parts; chemical components; functional component;
机译:高静水压力处理对发芽糙米功能成分增强的影响
机译:不同发芽期的糙米化学成分的变化
机译:发芽糙米中生物活性化合物的发芽时间依赖性和抗氧化活性科学出版物
机译:利用废水对水稻种子萌发和生理参数的影响{奥氏苜蓿。
机译:白腐真菌对稻草(Oryza sativa L.)的定殖:对体外结构,化学成分,细胞壁成分和营养消化率的影响。
机译:饮料的绿色加工发芽和湿磨削糙米(Oryza Sativa):物理化学效果
机译:发芽糙米中生物活性化合物的发芽时间依赖性和抗氧化活性