{"title":"同时浸泡和添加谷氨酸和植酸酶对萌发后越南虎叶榕糙米提高GABA含量和降低植酸含量的影响","authors":"Ho Thi Ngan Ha","doi":"10.17306/j.afs.1081","DOIUrl":null,"url":null,"abstract":"1Faculty of Agriculture and Natural Resources, An Giang University, Vietnam 2Vietnam National University Ho Chi Minh City, Vietnam","PeriodicalId":7209,"journal":{"name":"Acta scientiarum polonorum. Technologia alimentaria","volume":null,"pages":null},"PeriodicalIF":1.3000,"publicationDate":"2023-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Effect of soaking and adding glutamic acid and phytase enzyme simultaneously on improving GABA content and reducing phytic acid content of germinated Huyet Rong brown rice (Vietnam)\",\"authors\":\"Ho Thi Ngan Ha\",\"doi\":\"10.17306/j.afs.1081\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"1Faculty of Agriculture and Natural Resources, An Giang University, Vietnam 2Vietnam National University Ho Chi Minh City, Vietnam\",\"PeriodicalId\":7209,\"journal\":{\"name\":\"Acta scientiarum polonorum. Technologia alimentaria\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":1.3000,\"publicationDate\":\"2023-03-30\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Acta scientiarum polonorum. Technologia alimentaria\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.17306/j.afs.1081\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q4\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Acta scientiarum polonorum. Technologia alimentaria","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.17306/j.afs.1081","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Effect of soaking and adding glutamic acid and phytase enzyme simultaneously on improving GABA content and reducing phytic acid content of germinated Huyet Rong brown rice (Vietnam)
1Faculty of Agriculture and Natural Resources, An Giang University, Vietnam 2Vietnam National University Ho Chi Minh City, Vietnam
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