Sprouting and Hydrolysis as Biotechnological Tools for Development of Nutraceutical Ingredients from Oat Grain and Hull.

导出 LinkOut

翻译打印收藏纠错

作者： Iván Jesús,Jiménez-Pulido ^[1] ; Daniel,Rico ^[1] ; Cristina,Martinez-Villaluenga ^[2] ; Jara,Pérez-Jiménez ^[3] ; Daniel De,Luis ^[4] ; Ana Belén,Martín-Diana ^[1]

作者单位： Agrarian Technological Institute of Castilla and Leon (ITACyL), Ctra. Burgos Km 119, Finca Zamadueñas, 47071 Valladolid, Spain. ^[1] Department of Technological Processes and Biotechnology, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Jose Antonio Novais 10, 28040 Madrid, Spain. ^[2] Department of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Jose Antonio Novais 10, 28040 Madrid, Spain. ^[3] Endocrinology and Nutrition Research Centre, University of Valladolid, Service of Endocrinology and Nutrition, Universitary Clinic Hospital of Valladolid, Av. Ramón y Cajal 3, 47003 Valladolid, Spain. ^[4]

关键词 anti-inflammatory antioxidant glycemic index grain hull hydrolysis oat

DOI 10.3390/foods11182769

PMID 36140899

发布时间 2022-09-28

翻译满意度评价：

准确一般字义偏差语意偏离译文作用小提交

浏览2

Foods (Basel, Switzerland)

2022年11卷18期

相似文献

中文期刊
外文期刊
学位论文
会议论文

检索历史清除

Sprouting and Hydrolysis as Biotechnological Tools for Development of Nutraceutical Ingredients from Oat Grain and Hull.

Foods (Basel, Switzerland)

相似文献

Foods (Basel, Switzerland)

相关期刊

参考文献：
指定格式：	NoteExpress EndNote RefWorks NoteFirst

检索历史 清除

Sprouting and Hydrolysis as Biotechnological Tools for Development of Nutraceutical Ingredients from Oat Grain and Hull.

Foods (Basel, Switzerland)

相似文献

Foods (Basel, Switzerland)

相关期刊

检索历史清除