1.
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
2.
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
3.
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
4.
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
5.
Study on the Enrichment Conditions of γ-aminobutyric Acid Content in Germinated Brown Rice or Soybean and Compound Grain Beverage
糙米、大豆发芽富集γ-氨基丁酸及复合谷物饮料的研究
6.
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
7.
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
8.
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
9.
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
10.
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
11.
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
12.
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
13.
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
14.
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
15.
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
16.
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
17.
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
18.
Fermentation kinetics of selenium-enriched yeast(Saccharomyces cerevisiae) using brown rice as the major raw material
以糙米为主要原料的富硒酵母发酵动力学研究