Accumulation of γ-Aminobutyric Acid (Gaba) in the Rice Germ during Water Soaking
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概要
- 論文の詳細を見る
The accumulation of γ-aminobutyric acid (Gaba), a well-known blood pressure-lowering compound, in the rice germ during water soaking was investigated by using ten different cultivars. The amount and pattern of the Gaba accumulation varied considerably depending on the cultivar. Hokkai 269 exhibited a remarkable accumulation of Gaba in the germ and is thus suggested to be a very promising source for Gaba
- 社団法人日本農芸化学会の論文
- 1994-12-23
著者
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Saikusa Takayo
Chugoku National Agricultural Research Institute
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Mori Yutaka
Chugoku National Agricultural Experiment Station
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Mori Yutaka
Chugoku National Agricultural Research Institute
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Horino Toshiroh
Chugoku National Agricultural Research Institute
関連論文
- Accumulation of γ-Aminobutyric Acid (Gaba) in the Rice Germ during Water Soaking
- Purification and Characterization of an Endoglucanase from the Cellulosomes (Multicomponent Cellulase Complexes) of Clostridium thermocellum