Research Progress in the Rancidity Mechanism and Stabilization of Rice Bran
Rice bran, a byproduct of rice processing, holds great nutritional value. However, its application in the food industry is greatly restricted due to its high susceptibility to rancidity and spoilage during storage. Currently, it is primarily used as animal feed with low added value. The presence of...
Gorde:
| Egile nagusia: | |
|---|---|
| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
China Food Publishing Company
2024-07-01
|
| Saila: | Shipin Kexue |
| Gaiak: | |
| Sarrera elektronikoa: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-13-037.pdf |
| Etiketak: |
Etiketarik gabe, Izan zaitez lehena erregistro honi etiketa jartzen!
|