小麦储藏过程中发热霉变研究进展  

Research progress on fever and mildew of wheat during storage

作　　者：悦燕飞 王若兰[1] 渠琛玲[1] YUE Yan-fei;WANG Ruo-lan;QU Chen-ling(College of Food and Science,Henan University of Technology,Zhengzhou 450001,Henan,China)

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001

出　　处：《粮食与油脂》2018年第7期18-20,共3页Cereals & Oils

基　　金：国家重点研发计划课题(2016YFD0401005)

摘　　要：综述了小麦储藏过程中发热霉变的主要原因、营养成分的变化及预防治理方法,为小麦安全储藏提供参考依据。The main causes of fever and mildew in the process of wheat storage, the change of nutrient components, the prevention and control methods were summanized, and the reference for safe storage of wheat was provided.

关 键 词：小麦 储藏 发热 霉变 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]