摘要
综述了国内外大豆皂苷的研究进展,包括大豆皂苷的化学组成、理化性质、生理功能、分离提取及其在工业中的应用前景。
The research and development of soyasaponins home and abroad in recent years are summarized in structure, physical and chemical qualities, physiological function, extraction and isolation and its applications in the industry.
出处
《粮食与食品工业》
2005年第6期31-34,共4页
Cereal & Food Industry
关键词
大豆皂苷
理化性质
生理功能
分离提取
应用
soyasaponin
physical and chemical properties
physiological function
extraction andisolation
application
