Functional Ingredients in Minor Grain Crops

Xiushi Yang; Cong Teng; Liang Zou; Guixing Ren

doi:10.3390/foods12061261

Functional Ingredients in Minor Grain Crops

Foods. 2023 Mar 16;12(6):1261. doi: 10.3390/foods12061261.

Authors

Xiushi Yang¹, Cong Teng^{2

3}, Liang Zou⁴, Guixing Ren^{2

5}

Affiliations

¹ Institute of Bast Fiber Crops, Chinese Academy of Agricultural Sciences, No. 348 Xianjiahu West Road, Changsha 410205, China.
² Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, No. 12 Zhongguancun South Street, Haidian District, Beijing 100081, China.
³ Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, No. 50 Zhongling Street, Xuanwu District, Nanjing 210018, China.
⁴ School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.
⁵ College of Life Science, Shanxi University, Taiyuan 030006, China.

Abstract

Minor grain crops are generally recognized as less-produced cereal or pseudo-cereal grain crops, excluding the four major grain crops of wheat, rice, corn, and soybean [...].

Publication types

Editorial