摘要
对藜麦多酚的生理功能以及引起藜麦多酚含量差异的因素(加工处理方式、品种、生长环境、地区及种植技术)进行了综述,以加大藜麦多酚的研究开发力度,提升藜麦防治人类慢性病的影响力,促进藜麦多酚产业化进程。
The physiological functions of quinoa polyphenols and the factors causing the difference content of quinoa polyphenols(processing methods,varieties,growth environment,regions and planting techniques)were described,in order to increase the research and development of quinoa polyphenols,enhance the influence of quinoa on the prevention and treatment of chronic diseases in humans and promote the industrialization of quinoa polyphenols.
作者
付荣霞
周学永
肖建中
秦培友
FU Rong-xia;ZHOU Xue-yong;XIAO Jian-zhong;QIN Pei-you(Tianjin Engineering and Technology Research Center of Agricultural Products Processing,College of Food Science and Bioengineering,Tianjin Agriculture University,Tianjin 300384,China;Tianjin Hiema Industry and Trade Limited Company,Tianjin 301711,China;Institute of Crop Science,Chinese Academy of Agricultural Sciences,Beijing 100081,China)
出处
《粮食与油脂》
北大核心
2020年第6期24-26,共3页
Cereals & Oils
基金
天津市科技支撑重点项目(18YFZCNC01270、17YFZCNC00220)。
关键词
藜麦
多酚
生理功能
含量
quinoa
polyphenol
physiological function
concentration
