摘要
综合叙述了影响植物蛋白饮料稳定性的物理、化学和微生物因素,介绍了测定其稳定性的新技术,并概述了国内外关于植物蛋白饮料稳定性的研究进展。
The physical, chemical and microbiological factors affecting the stability of vegetable protein drinks are comprehensively described, the new technologies of determining their stability are introduced, and the advances in the research at home and abroad are summarized.
出处
《饮料工业》
2009年第1期5-7,9,共4页
Beverage Industry
关键词
植物蛋白饮料
影响因素
新技术
研究进展
vegetable protein drink
affecting factor
new technology
advance in research
