摘要
对抗性糊精的品质特征及健康功效的研究进展进行综述。
This paper reviewed research advancements of the quality characteristics and health effects of resistance dextrin.
作者
张瑞芯
邱斌
白凤翎
刘洁
姜雯
仪淑敏
王静
徐同成
ZHANG Rui-xin;QIU Bin;BAI Feng-ling;LIU Jie;JIANG Wen;YI Shu-min;WANG Jing;XU Tong-cheng(Institute of Agro-food Science and Technology,Shandong Academy of Agricultural Sciences/Shandong Engineering Technology Research Center of food for Special Medical Purpose/Key Laboratory of Agro-products Processing Technology of Shandong Province/Key Laboratory of Novel Food Resources Processing,Ministry of Agriculture and Rural Affairs,Jinan 250100,China;Beijing Technology and Business University/China-Canada Joint Lab of Food Nutrition and Health,Beijing 100048,China;School of Food Science and Engineering,Bohai University,Jinzhou 121013,China;Yucheng Traditional Chinese Medical Hospital,Yucheng 251200,China)
出处
《中国食物与营养》
2021年第7期45-48,共4页
Food and Nutrition in China
基金
泰山产业领军人才
中加食品营养与健康联合实验室开放课题(项目编号:KFKT-ZJ-201804)
山东省重点研发计划(医用食品)(项目编号:2017YYSP016)。
关键词
抗性糊精
品质特征
健康功效
resistance dextrin
quality characteristics
health benefit
