麦芽根的综合利用研究进展

麦芽根的综合利用研究进展[J]. Science and Technology of Food Industry, 1999, (05): 61-63. DOI: 10.13386/j.issn1002-0306.1999.05.026

Citation:

麦芽根的综合利用研究进展[J]. Science and Technology of Food Industry, 1999, (05): 61-63. DOI: 10.13386/j.issn1002-0306.1999.05.026

Citation:

麦芽根的综合利用研究进展[J]. Science and Technology of Food Industry, 1999, (05): 61-63. DOI: 10.13386/j.issn1002-0306.1999.05.026

Abstract

Recent literature on the use of malt roots was reviewed in this paper.The application of malt roots components such as protein and enzymes were discussed in detail.Malt roots could be used as nutrient for microbiological media and in the production of flavor and seasoning.It could also be prepared as protein hydrolysates and enzymes extract.The various application of malt root make it as a potential ingredient for the food industry.

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