摘要
本文结合目前国内外猕猴桃研究文献,综述了猕猴桃营养品质及其综合利用研究进展,以期为后续猕猴桃种质资源研究和相关产品开发提供理论参考。
This paper reviews the research progress on the nutritional quality of kiwifruit and its comprehensive utilization based on the current domestic and international kiwifruit research literature,in order to provide a theoretical reference for subsequent kiwifruit germplasm resources research and related product development.
作者
甘思琪
GAN Siqi(School of Life Sciences and Engineering,Southwest University of Science and Technology,Mianyang 621000,China)
出处
《食品安全导刊》
2024年第8期163-166,共4页
China Food Safety Magazine
基金
四川省大学生创新创业训练计划项目(S202310619127X)。
关键词
猕猴桃
营养品质
加工
种质资源
kiwifruit
nutritional quality
processing
germplasm resources
