Effects of thermal treatments on instant characteristics, flavor profile, and in vitro digestion-fermentation of germinated brown rice powder

作者：Bingjie Chen, Shuqi Wu, Xiao Wang, Huan Liu, Jinglin Zhang, Longshen Wang, Yongjin Qiao, Qiankun Wang · 发表于：Food Chemistry · 年份：2026 · DOI：10.1016/j.foodchem.2026.149184 · 研究领域：Food composition and properties、Probiotics and Fermented Foods、GABA and Rice Research