摘要
对营养强化剂VA醋酸酯和VA棕榈酸酯在光、氧、热、加工、贮藏条件下稳定性和动力学特征研究状况和进展进行综述,并对VA的营养强化剂的发展进行展望。
In this paper, the stability and kinetics of status and development about the nutrient fortifier of VA acetate and VA palmitate, in relation to light, oxidation, heat, processing store condition were reviewed. The more effective fortifier of VA was forcasted.
出处
《食品科技》
CAS
北大核心
2005年第5期94-97,共4页
Food Science and Technology
基金
科技部十五重大科技攻关课题(2001BA501AO4B)。
