摘要
番茄红素不仅是一种天然食用色素,还具有抗氧化、防癌抗癌、预防心血管疾病等重要的生物学功能,通过分析番茄红素的结构与性质、开发现状以及在食品中的应用,为后续研究做基础。
Lycopene is not only a natural colorant, which has indispensible biological functions, such as antioxidant, preventing cardiovascular disease and cancer, etc. The structure and properties of lycopene, development status and application in food were summarized, basis for further study.
出处
《粮食与食品工业》
2013年第4期58-61,66,共5页
Cereal & Food Industry
关键词
番茄红素
研究开发
应用
lycopene research and development
application
