摘要
综述桦树汁的化学营养成分,采集贮藏保鲜方式及桦树汁食品的加工利用现状,探讨桦树汁进一步研究开发方向。
Chemical and nutritional component in birch juice and collection, keeping fresh and storage of birch juice are summarized. The processing and utilization of birch juice in food industry are introduced, and the more research and development of birch juice also be discussed in the paper.
出处
《食品科技》
CAS
北大核心
2006年第11期48-50,共3页
Food Science and Technology
关键词
桦树汁
化学成分
贮藏保鲜
食品加工
birch juice
nutritional component
storage and keeping fresh
food processing
