Research indicate:in the rice stored process, the main reasons of changing composition of starch is amylopectin debranching in the role of debranching enzyme.

 
  • 在稻米儲藏過(guò)程中,粗脂肪含量下降,脂肪酸值增加。隨儲藏時(shí)間延長(cháng),各種脂肪酸含量均有上升。
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