食品工程
食品工程
식품공정
Food Engineering
2015年
3期
1-3
,共3页
大蒜%功能性食品%食品开发与应用
大蒜%功能性食品%食品開髮與應用
대산%공능성식품%식품개발여응용
garlic%functional food%development and application of food
对大蒜的化学成分、生物活性及其功能性食品的开发和应用进行了分析研究,结果表明大蒜含有多种含硫化合物、稀有元素以及人体所需的各种营养素,有极高的药理学价值和保健作用,大蒜制品的开发有着十分广阔的应用前景.
對大蒜的化學成分、生物活性及其功能性食品的開髮和應用進行瞭分析研究,結果錶明大蒜含有多種含硫化閤物、稀有元素以及人體所需的各種營養素,有極高的藥理學價值和保健作用,大蒜製品的開髮有著十分廣闊的應用前景.
대대산적화학성분、생물활성급기공능성식품적개발화응용진행료분석연구,결과표명대산함유다충함류화합물、희유원소이급인체소수적각충영양소,유겁고적약이학개치화보건작용,대산제품적개발유착십분엄활적응용전경.
Chemical composition of garlic, biological activity and its application in the development of functional food were analyzed, the results showed that garlic contains a variety of sulfur-containing compounds, rare elements and many kinds of nutrients human body needs, has high pharmacological value and health care effect. The development of garlic products has a very broad application prospects.
