摘要
主要介绍了小茴香及其活性成分提取方法,重点对小茴香抗菌和抗氧化作用研究进展进行了综述,以期为小茴香的综合利用拓展方向。
The fennel and the extract method of active ingredients were introduced in this paper. The research progress of antibacterial and antioxidant effect of fennel were summarized mainly. The pur- pose was to promote the development of comprehensive utilization of fennel.
出处
《中国调味品》
CAS
北大核心
2012年第10期15-17,共3页
China Condiment
关键词
小茴香
抗菌作用
抗氧化作用
fennel antioxidant effect antibacterial action