| 发芽糙米的营养价值及其开发 |
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| 引用本文： | 王宁 李远志 肖南. 发芽糙米的营养价值及其开发[J]. 农产品加工．学刊, 2005, 0(9): 109-111 |
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| 作者姓名： | 王宁 李远志 肖南 |
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| 作者单位： | 华南农业大学食品学院,广州510642 |
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| 摘 要： | 简要介绍了发芽糙米的发芽机理及其营养成分的变化、功能性成分和产品开发情况.
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| 关 键 词： | 发芽糙米 功能性 营养价值 |
| 文章编号： | 1671-9646（2005）09,010-0109-03 |
| 收稿时间： | 2005-10-10 |
Germinated Brown Rice and Its Processing |
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| Wang Ning, Li Yuanzhi, Xiao Nan. Germinated Brown Rice and Its Processing[J]. Nongchanpin Jlagong.Xuekan, 2005, 0(9): 109-111 |
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| Authors: | Wang Ning Li Yuanzhi Xiao Nan |
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| Abstract: | The germinating mechanism, the changes of nutritional ingredients, the functional ingredients and the product development of germinated brown rice were recommended in this article. |
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| Keywords: | germinated brown rice functional |
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