摘要
主要概述牛初乳的来源、安全性、功能性组分,以及牛初乳的生理功能特性及营养特征、加工特性、生理功 能评价,并探讨了牛初乳功能性食品开发的相关问题、对策和前景。
The food - history and safety, physiological functions of bovine colostrum, and comments from doctors and/ or nutritionists were reviewed. Also the physicochemical and bio-processing characteristics of bovine colostrum, relative problems and development potential of bovine colostrum-based products were discussed.
出处
《食品研究与开发》
CAS
2004年第4期113-116,共4页
Food Research and Development
