Cyclic trace enzymatic hydrolysis pretreatment enhances brown rice: Cooking and taste

作者：Yuanyuan Deng, Pengfei Zhou, Ya Li, Ping Li, Zhihao Zhao, Jiajia Wang, Lihuang Zhong, Guang Liu, Mingwei Zhang, Dong Liu, Jiarui Zeng · 发表于：Food Chemistry · 年份：2025 · DOI：10.1016/j.foodchem.2025.143853 · 被引用次数：4 · 研究领域：GABA and Rice Research、Food composition and properties、Cassava research and cyanide