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도정에 따른 쌀과 보리의 기능성 성분의 함량 및 항산화 활성 변화
Changes in the Functional Ingredient Content and Antioxidant Activity of Rice and Barley according to the Milling Process 원문보기

韓國食生活文化學會誌 = Journal of the Korean Society of Food Culture, v.37 no.1, 2022년, pp.81 - 89  

신희윤 (경성대학교 식품생명공학과) ,  최용민 (국립농업과학원 농식품자원부 식생활영양과) ,  최정민 (경성대학교 식품생명공학과) ,  김영화 (경성대학교 식품생명공학과)

Abstract AI-Helper 아이콘AI-Helper

This study aimed to evaluate the changes in the content of functional components and antioxidant activity of rice and barley according to the milling process used. A considerable amount of γ-oryzanol was observed in unmilled rice and barley. However, γ-oryzanol was not detected in the ...

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참고문헌 (39)

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