【摘要】 对浸泡发酵对大米各组分的影响进行了研究 ,结果表明 ,随着发酵的进行 ,大米中总糖和游离脂肪酸含量呈上升趋势 ,而蛋白质、脂肪和灰分的含量明显减少。更多还原

【Abstract】 Effect of soaking fermentation on the compositions of rice was investigated. The results showed that as the fermentation process went on the total sugar and the content of free fatty acids trended to increase, whilst the content of protein, fat and ash decreased obviously.更多还原