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The Research on the Ascorbic Acid Generation Characteristics in the Brown Rice Germination
Author(s): 
Pages: 15-17
Year: Issue:  3
Journal: FOOD AND FERMENTATION INDUSTRIES

Keyword:  糙米发芽实验抗坏血酸生成特性;
Abstract: 研究了糙米发芽过程中抗坏血酸的生成特性,并就生成特性与稻米品质的相关性进行了初步探讨,研究结果表明:(1)稻谷的干种子中几乎不存在抗坏血酸,在发芽过程中逐渐生成,AsA的生成在发芽实验中有增减变化,DasA则呈现单调增加趋势.(2)糙米的陈化程度对抗坏血酸的生成有影响,陈化抑制了抗坏血酸的生成.(3)抗坏血酸的生成特性能更好的表达稻米陈化过程中食味的变化.
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