首页|期刊导航|食品科学与人类健康（英文）|Rice protein:recent advances in composition and protential physiological functions

Rice protein:recent advances in composition and protential physiological functions

Bingxiao Liu Zhengxuan Wang Shuangding Lai Lin Yang

食品科学与人类健康（英文）2026，Vol.15Issue(7)：3030-3039,10.

食品科学与人类健康（英文）2026，Vol.15Issue(7)：3030-3039,10.DOI:10.26599/FSHW.2025.9250515

Rice protein:recent advances in composition and protential physiological functions

Bingxiao Liu ¹Zhengxuan Wang ²Shuangding Lai ¹Lin Yang¹

作者信息

1. School of Chemistry and Chemical Engineering,Harbin Institute of Technology,Harbin 150001,China
2. Faculty of Food Science and Engineering,Kunming University of Science and Technology,Kunming 650500,China
折叠

摘要

关键词

Protein component/Physiological regulation/Health benefits/Molecular mechanisms

Key words

Protein component/Physiological regulation/Health benefits/Molecular mechanisms

引用本文复制引用

Bingxiao Liu,Zhengxuan Wang,Shuangding Lai,Lin Yang..Rice protein:recent advances in composition and protential physiological functions[J].食品科学与人类健康（英文）,2026,15(7):3030-3039,10.

基金项目

This work was supported by National Natural Science Foundation of China(31371755). （31371755）

食品科学与人类健康（英文）

访问量0

下载量0

段落导航