摘要
本文叙述了近年来国内外学者对花椒加工副产物的成分组成以及功能性物质的研究利用现状,并对未来花椒副产物的利用作出展望,为花椒副产物的加工利用提供参考。
In this paper,the research and utilization status of components and functional substances of Zanthoxylum bungeanum processing by-products by domestic and foreign scholars in recent years were reviewed.And the future utilization of Zanthoxylum bungeanum by-products was prospected to provide reference for the processing and utilization of Zanthoxylum bungeanum by-products.
作者
孟资宽
任元元
邹育
张鑫
张星灿
王拥军
MENG Zi-kuan;REN Yuan-yuan;ZOU Yu;ZHANG Xin;ZHANG Xing-can;WANG Yong-jun(Sichuan Food and Fermentation Industry Research&Design Institute Co.,Ltd.,Chengdu Sichuan 611130,China)
出处
《食品与发酵科技》
CAS
2021年第3期140-144,共5页
Food and Fermentation Science & Technology
基金
四川省科技厅重点研发项目——花椒副产物综合利用及精油关键技术(2019YFN0176)。
关键词
花椒副产物
成分
研究成果
综合利用
未来展望
by-products of Zanthoxylum bungeanum
components
research results
comprehensive utilization
future prospects
