摘要
为了进一步研究和开发燕麦这一优质的谷物资源,对燕麦的营养成分和功能特效进行整理和分析,并对燕麦加工食品研究现状进行概括,探究燕麦食品在市场的发展,为今后该类食品的开发提供参考。
In order to further study and develop oat as a high-quality cereal resource,the nutritional ingredient on and functional effects of oat were sorted out and analyzed,and the research status of oat processed food was summarized,the development of oat in the market was explored.It provideed reference for the future development of this kind of food.
作者
张月
周航
ZHANG Yue;ZHOU Hang(College of Food Science and Technology,Sichuan Tourism University,Chengdu,Sichuan 610100,China)
出处
《农产品加工》
2020年第7期89-92,共4页
Farm Products Processing
基金
成都市科技局科技创新项目(2018-YF05-00509-SN)
四川省教育厅川菜研究中心项目(CC18Z17)
四川旅游学院科研创新团队培育项目(2018SCTUTDP04)。
关键词
燕麦
功能特性
研究现状
oats
features
the research status
