1.
Study on the Process of the Germinating Brown Rice and Preparing the Beverage of Germinated Brown Rice;
糙米萌发工艺及发芽糙米功能饮料的研究
2.
Effect of Chromium Enriched Sprouted Brown Rice on Lipid Metabolism in Rats
富铬发芽糙米对大鼠脂类代谢的影响
3.
Studies on Hisen Germinated Brown Rice Processing Procedure and Nutrition Property;
籼米发芽糙米制备工艺及其营养特性的研究
4.
Study on the Germinated Brown Rice Preparation and Its Technological Process of Lactic Acid Fermentation;
发芽糙米的制备及其乳酸发酵工艺的研究
5.
Study on and control in physiological activation technology of germinated brown rice
发芽糙米的生理活性化工艺研究与控制
6.
Studies on the Technology of Germinated Brown Rice Inrich with γ-Aminobutyric Acid;
富含γ-氨基丁酸发芽糙米生产技术的研究
7.
STUDY ON PRODUCTION PROCESS OF THE γ- AMINOBUTYRIC ACID ENRICHED GERMINATED BROWN RICE
富含γ-氨基丁酸发芽糙米生产工艺的研究
8.
Effect of Soaking Process on Edible Quality of Germinated Brown Rice
浸泡处理对发芽糙米蒸煮食用品质的影响
9.
Germination Parameters vs Phytic Acid Content of Germinated Brown Rice
工艺参数对发芽糙米中植酸含量的影响
10.
Studied on Process of Flesh Flavor Sushi by Germinated Brown Rice
鲜食风味发芽糙米寿司的制作工艺研究
11.
A Trend of Rice Processing and Consumption--The Prospect for Developing Shoctrioe;
稻米生产加工、消费的趋势——论发芽糙米加工技术开发的前景
12.
Study of Germinated Brown Rice on Its Nutritional Property and Physiological Function of Gamma Amino-butyric Acid Accumulation Therein;
发芽糙米营养特性、γ-氨基丁酸富集及生理功效的研究
13.
Effects of Temperature and Time on γ-GABA Content of Germinated Brown Rice
温度和时间对发芽糙米中γ-氨基丁酸含量的影响
14.
The result showed that the nutrition and quality of the germinated brown rice could be mainly preserved by vacuum-freeze drying followed by microwave drying and hot-air drying.
结果表明,真空冷冻干燥对发芽糙米品质影响最小,其次是微波干燥和普通热风干燥。
15.
Study on the Process of Brown Rice Germination and Its Nutritional Changes
糙米发芽工艺及其营养成分变化研究
16.
Changes in Gamma-Aminobutyric Acid Content in Different Parts of Rice and Brown Rice during Germination
不同发芽时间下发芽稻谷和糙米不同部位γ-氨基丁酸含量差异
17.
Study on the Effects of Selenium on Brown Rice Germinating and Biotransformation;
硒对糙米发芽及其生物转化的影响研究
18.
Effect of different germination process on the number of microorganisms in germinated brown rice
不同条件对糙米发芽过程中微生物数量的影响