Effects of Adding Blueberry Residue Powder and Extrusion Processing on Nutritional Components, Antioxidant Activity and Volatile Organic Compounds of Indica Rice Flour.

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第一作者： Xinzhen,Zhang

第一单位： Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Anhui Agricultural University, Hefei 230036, China.

作者： Xinzhen,Zhang ^[1] ; Yang,Gao ^[2] ; Ran,Wang ^[3] ; Yue,Sun ^[1] ; Xueling,Li ^[2] ; Jin,Liang ^[3]

作者单位： Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Anhui Agricultural University, Hefei 230036, China. ^[1] Anhui Engineering Laboratory for Agro-Products Processing, Anhui Agricultural University, Hefei 230036, China. ^[2] College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China. ^[3]

关键词 antioxidant properties blueberry residue extrusion indica rice flour volatile organic compounds

DOI 10.3390/biology11121817

PMID 36552326

发布时间 2022-12-25

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