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.
The germinating mechanism, the changes of nutritional ingredients, the functional ingredients and the product development of germinated brown rice were recommended in this article.
出处
《农产品加工（下）》
2005年第9期109-111,共3页
Farm Products Processing
