摘要
介绍影响糙米发芽率的一些重要因素,如浸泡时间和温度、萌芽时间和温度及其影响γ-氨基丁酸含量的因素,结果表明在保证发芽率的情况下,以1mm芽长为发芽糙米的最佳状态。
This paper researched the germinating process of brown rice. It also studied some affects relating to the percentage germination and the amount of gamma-aminobutyric acid(GABA). the result showed that about 1 millimeter length of the sprout was the best.
出处
《食品科技》
CAS
北大核心
2004年第11期7-9,共3页
Food Science and Technology
关键词
糙米
发芽率
γ-氧基丁酸
brown rice
percentage germination
gamma-aminobutyric acid
