摘要
本文综述了荞麦的化学成分、营养价值、保健功能,并对荞麦产品的深加工和开发利用过程中遇到的问题及对策前景进行了讨论,提出了需要解决的问题及主要措施。
This paper reviewed chemical ingredients,healthy function and nutritional value of buckwheat.This paper on thequestion that deeply processing and developmental application of buckwheat meet,the prospect of development, carry on thediscussion. It also illustrates the problem to be solved by certain measures as well as the main methods.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2004年第10期388-391,共4页
Food Science
关键词
荞麦
营养价值
buckwhea
nutritional value
