期刊论文

中文

武汉轻工大学学报

2095-7386

2007

26

1

23-26

10.3969/j.issn.1009-4881.2007.01.007

本校为第一机构

分析了燕麦的各组成成分，主要有蛋白质、淀粉、β-葡聚糖、膳食纤维和脂质，介绍了燕麦的生理和营养功能、提取方法及应用，旨在对燕麦进行综合利用，提高其经济效益和社会效益。

Various components of oat are analyzed in this paper, mainly including protein, starch, β - glucan, lipid and dietary fiber. And their physical and nutritional function, extraction, and applications of oat are introduced so that we can make full use of oat and i...