摘要
The properties of raw wild rice were investigated to produce a functional tea,and the value of this tea was evaluated.The highest antioxidant activity[80.5%2,2-diphenyl-1-picrylhydrazyl(DPPH)radical scavenging activity]was achieved when the raw wild-rice grass was roasted at 225℃for 3 min.
基金
supported by the Korea Technology and Information Promotion Agency for Small and Medium Enterprises(SMEs)grant funded by the Korea government(Ministry of SMEs and Startups)(Grant No.CD558230)。
