谷子品质性状与氨基酸特性研究  

Study of the Characteristics and Quality of Millet and the Properties of Amino Acid

作　　者：田志芳[1] 王海平[1] 孙秋雁[1] 邓晓燕[1] 栗红瑜[1] 杨春[1] 

机构地区：[1]山西省农业科学院农产品综合利用研究所,山西太原030031

出　　处：《农产品加工（创新版）（中）》2009年第6期21-22,共2页Farm Products Processing

基　　金：国家科技支撑计划项目(2006BAD02B01)

摘　　要：对谷子的性质和应用,目前已有部分研究报道,但不够系统。通过对不同产区谷子样品的营养品质与氨基酸特性进行比较分析,旨在为谷子育种、生产及加工利用提供一些依据和借鉴。Some studies on the characteristics and use of millet have been reported, however, these studies were not thorough and systematic. In this study, the characteristics and quality of millet and the properties of amino acid of samples from different area were studied and some basic evidences and references for breeding, processing and manufacturing of millet were provided.

关 键 词：谷子 营养品质 氨基酸特性 

分 类 号：TS202.1[轻工技术与工程—食品科学]