The content of starch, non-reducing sugar, soluble protein free ammo acid, chlorophyll kept reducing during aging.
淀粉、非还原糖、可溶性蛋白质、游离氨基酸、叶绿素含量在陈化过程中均保持下降趋势。
Overheating treatment made considerable increase of protein content in dietary fiber, while the non-starch polysaccharides contents changed rarely.
过热加工显著增加了样品中日粮纤维中蛋白质含量，而非淀粉多糖变化不大。
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