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同时浸泡和添加谷氨酸和植酸酶对萌发后越南虎叶榕糙米提高GABA含量和降低植酸含量的影响

IF 1.3 Q4 FOOD SCIENCE & TECHNOLOGY
Acta scientiarum polonorum. Technologia alimentaria Pub Date : 2023-03-30 DOI:10.17306/j.afs.1081
Ho Thi Ngan Ha
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引用次数: 0

摘要

1越南安江大学农业与自然资源学院2越南国立大学胡志明市
本文章由计算机程序翻译，如有差异，请以英文原文为准。
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Effect of soaking and adding glutamic acid and phytase enzyme simultaneously on improving GABA content and reducing phytic acid content of germinated Huyet Rong brown rice (Vietnam)
1Faculty of Agriculture and Natural Resources, An Giang University, Vietnam 2Vietnam National University Ho Chi Minh City, Vietnam
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来源期刊
Acta scientiarum polonorum. Technologia alimentaria
Acta scientiarum polonorum. Technologia alimentaria FOOD SCIENCE & TECHNOLOGY-
CiteScore
2.70
自引率
0.00%
发文量
70
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