摘要
豆浆是中国的一种特色饮品,对预防心脑血管疾病、肿瘤、糖尿病等疾病有显著功效,其营养价值也受到广泛关注。本文综述了豆浆的宏量营养素、微量营养素及抗营养因子含量及其影响因素,以期为豆浆深加工提供依据。
Soybean milk is the most common Chinese style drink. It has significant effects in preventing against cardiovascular and cerebrovascular diseases, tumors, diabetes and other diseases and its nutritional value has also received extensive attention. This review summarized the levels of macronutrients, micronutrients and anti-nutritional factors in saybean milk, in order to provide the data for intensively and fine processing of soybean milk.
作者
任向楠
丁钢强
程峰
REN Xiang-nan;DING Gang-qiang;CHENG Feng(Research Center for Public Health,Tsinghua University,Beijing 100084;Beijing Institute of Nutritional Resources,Beijing,100069;National Institute for Nutrition and Health,Chinese Center for Disease Control and Prevention,Beijing 100050,China)
出处
《营养学报》
CAS
CSCD
北大核心
2019年第2期198-203,共6页
Acta Nutrimenta Sinica
基金
清华大学科技开发项目(No.20182000110)
关键词
豆浆
营养素
含量
影响因素
soybean milk
nutrients
levels
influential factors
