一种新型功能性食品-发芽糙米

对新近兴起的一种功能性食品-发芽糙米的制备、发芽过程中糙米品质的变化情况以及发芽糙米中含有的主要功能性成分进行了较详细的介绍,同时指出了发芽糙米制备过程中需注意的主要问题,并对发芽糙米的前景进行了展望。

This paper introduced the processing of g erminated brown rice,the quality chang e during g ermination and the main functional components in g erminated brown rice.The important aspects in the processing of g erminated brown rice have also been discussed in this paper.At the same time,the future of g erminated brown rice has been described.