荞麦芽功能性成分研究综述
孙国娟;徐红艳;崔泰花;金铁岩;李官浩;崔承弼
【期刊名称】《现代农业科技》 【年(卷),期】2012(000)008
【摘要】发芽可以提高荞麦的营养价值和功能特性,荞麦芽具有口感良好、营养丰富、无过敏性反应等优点。该文介绍了荞麦芽的培养过程及其在生长过程中各种功能性成分的变化,对荞麦芽产品的开发前景进行展望,以期促进荞麦芽的开发利用。%Malting can enhance the nutritional and functional properties of buckwheat.Buckwheat sprouts as a new type of food with good taste,nutrient-rich,non-allergic reactions and so on.The change of buckwheat sprouts various functional components during the growth process were introduced in this paper,and the development prospects of buckwheat sprouts product were discussed,so as to promote the development and utilization of buckwheat sprout. 【总页数】3页(348-349,352)
【关键词】荞麦芽;功能性成分;开发利用
【作者】孙国娟;徐红艳;崔泰花;金铁岩;李官浩;崔承弼
【作者单位】延边大学基础医学院,吉林延吉133002;延边大学农学院;延边大学农学院;延边大学农学院;延边大学农学院;延边大学农学院 【正文语种】中文 【中图分类】TS210.2 【相关文献】
荞麦芽功能性成分研究综述
