摘要
该文阐述国内外近年来对山黧豆研究和开发,及山黧豆毒素生物学性质及合成机制,论述目前 可行的几种去除毒素方法;并对山黧豆种子开发广阔前景及在食品加工中应用进行展望。
Recent research and development about Lathyrus sativus biologic character and synthesized mechanism of lathyrus sativustoxin and some methods to wipe of the toxin are represented. Put forword vastitude exploring foreground of lathyrus sativus and some expectation in food process industry.
出处
《粮食与油脂》
2005年第4期6-8,共3页
Cereals & Oils
关键词
山黧豆
毒素
去毒
lathyrus sativus
toxin
wipe of toxin
