ScholarLens Back to search
2004•Journal of Wuhan Polytechnic UniversityRequires access

DEVELOPMENT AND UTILIZATION OF WHEAT GERM

Qinglong Li

Open publisher page 0 citations

Abstract

Wheat germ not only contains abundant oil and high proteins but also a lot of functional components such as natural vitamin E, glutathione and wheat germ aggragatin etc, which have natural characteristics and health functions. After the process of stabilization, functional congronents can be extracted from wheat germ, and used to develop health food.

About this research paper

What this paper is about

Wheat germ not only contains abundant oil and high proteins but also a lot of functional components such as natural vitamin E, glutathione and wheat germ aggragatin etc, which have natural characteristics and health functions. After the process of stabilization, functional congronents can be extracted from wheat germ, and used to develop health food.

Why it matters

A significance statement is not available in the OpenAlex record.

Key contribution

A contribution statement is not available in the OpenAlex record.

Method / approach

Method details are not available in the OpenAlex metadata.

Main findings

Findings are not separately available in the OpenAlex metadata.

Limitations

Limitations are not available in the OpenAlex metadata.

Applications

Application details are not available in the OpenAlex metadata.

Available abstract

Wheat germ not only contains abundant oil and high proteins but also a lot of functional components such as natural vitamin E, glutathione and wheat germ aggragatin etc, which have natural characteristics and health functions. After the process of stabilization, functional congronents can be extracted from wheat germ, and used to develop health food.

Key concepts: Wheat germ, Germ, Natural (archaeology), Biotechnology, Biology, Food science, Cell biology, Paleontology

Related papers

Related paper 1Related paper 2Related paper 3
Back to paper searchBrowse research topicsOriginal source
DEVELOPMENT AND UTILIZATION OF WHEAT GERM — Research Paper | ScholarLens