摘要
对小麦胚芽中所含的多种功能性成分及其营养特性和生物学功能进行了系统详细的综述,并针对其功能特性和营养价值提出了小麦胚芽的开发利用建议。
Wheat germ was the byproduct of flour industry, while it was the essence of wheat seed. This paper systematically summarized some functional composition of wheat germ , its nutrient property and biology function, and pointed out its application path in accordance with its functional property and nutrient value.
出处
《西部粮油科技》
2003年第1期40-44,共5页
China Western Cereals & Oils Technology
