摘要
对大豆加工国内外发展概况、大豆营养价值、功能因子、以及大豆功能食品加工工艺几个方面作了综述,进一步认识到大豆的加工利用价值,为大豆的进一步开发提供参考。
In this article,the developing trends of soybean processing,the nutritional value,functional factor and process technique of the soybean functional food were summarized in detail. The exploitation prospect was further realized. This paper will provide a reference for the exploitation and utilization of soybean.
出处
《大豆科学》
CAS
CSCD
北大核心
2007年第5期775-780,共6页
Soybean Science
关键词
大豆
功能特性
功能因子
研究进展
Soybean
Functional characteristics
Functional factor
Research progress
