Effects of Combined Microwaving/Atmospheric Steaming with Xylanase Enzymolysis on Endogenous Enzyme Activity and Antioxidant Activity in Wheat Bran-Germ
Oxidative rancidity plays a crucial role on the quality of wheat processing by-products—wheat bran-germ, and in order to attenuate its adverse effects on wheat bran-germ products. This study aimed to investigate the effect of six wheat bran-germ modification treatments (microwaving, atmospheric stea...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2025-05-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024060397 |
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