摘要
综述了初乳与免疫乳中功能成分的结构特性、加工特性、生物学功能以及在食品领域中的应用,并提出了开发牛乳中功能成分的方向。
The structure,processing characteristics,biolog ical function of functional factors in colostrums and immune milk and their application,in food industry are reviewed,and the development directions of functional factors are presented in this paper.
出处
《食品工业科技》
CAS
CSCD
北大核心
2003年第8期93-95,共3页
Science and Technology of Food Industry
关键词
初乳
免疫乳
功能成分
结构特性
加工特性
生物学功能
colostrums
immune milk
functional factors
biolog ical activities
functional material
