摘要
豆豉是中国一种含有多种功能成分的传统食品。综述了其在生产工艺和生理活性物质等方面的研究进展,并对豆豉生产研究中的几个问题进行了讨论。
Lobster sauce is a traditional food （fermented soybean） in China. It contains many kinds of functional components. Recent developments in production processing technology and functional components of lobster sauce are reviewed; some questions about production and study are discussed in this paper,
出处
《食品研究与开发》
CAS
北大核心
2006年第2期185-187,198,共4页
Food Research and Development
关键词
豆豉
生理活性物质
lobster sauce
functional component
