{"title":"同时浸泡和添加谷氨酸和植酸酶对萌发后虎叶榕糙米提高GABA含量和降低植酸含量的影响(越南)[pdf]","authors":"H.T.N. Ha","doi":"10.17306/j.afs.2023.1081","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":7209,"journal":{"name":"Acta scientiarum polonorum. Technologia alimentaria","volume":"1 1","pages":""},"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) [pdf]\",\"authors\":\"H.T.N. Ha\",\"doi\":\"10.17306/j.afs.2023.1081\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":7209,\"journal\":{\"name\":\"Acta scientiarum polonorum. Technologia alimentaria\",\"volume\":\"1 1\",\"pages\":\"\"},\"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.2023.1081\",\"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.2023.1081","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) [pdf]