摘要
介绍了藜麦营养成分,对藜麦在食品领域的研究进展进行综述,提出当前问题思考与展望,为今后藜麦的产品开发及研究提供科学依据。
The current paper reviewed the main nutrition composition and food applications using quinoa were also reviewed.Pointed out the problems and put forward the prospects,which provided a scientific basis for further research and product development of quinoa.
作者
杜乾
栗慧
孙丰梅
DU Qian;LI Hui;Sun Fengmei(Hebei North University,Hebei Zhangjiakou 075000,China)
出处
《食品工程》
2023年第1期14-16,40,共4页
Food Engineering
关键词
藜麦
营养
产品
健康
功能
quinoa
nutrition
product
health
function
