摘要
研究低糖乳酸菌发酵南瓜果脯的加工工艺,确定了工艺参数。该产品营养价值高,具有一定的保健作用。
The text study on the technology or fermention low suger preserved pumpkin by lactic acid bacteria. And the technology parameters were determined. The produce has not only high nutritive value, but also health function.
出处
《食品科技》
CAS
北大核心
2009年第11期69-71,共3页
Food Science and Technology
关键词
南瓜
低糖果脯
加工工艺
pumpkin
low suger preserve
technology
