摘要
本文对几种市场上主要糖品,绵白糖、白砂糖以及红糖进行比较,对几种糖品的理化特性以及营养价值进行比较评价。目的给广大消费者清晰明了的科学解读,避免产生食用误区。
This paper compares the main sugars in several markets,soft sugar,white sugar and brown sugar, and compares the physicochemical properties and nutritional value of several kinds of sugar.Objective to give consumers a clear and scientific understanding and avoid eating errors.
作者
张福顺
於丽华
ZHANG Fu -shun;YU Li -hua(Crop Research Institute ,Heilongjiang Uniuersuty;Chinese Academy of Agricultural Sciences/Laboratory of Quality and Safety Risk Assessment for Sugar Products of Ministry of Agriculture (Harbin),Harbin,150080,China;Crops Institute Heilongjiang University,Harbin 150080)
出处
《中国甜菜糖业》
2018年第4期19-22,共4页
China Beet & Sugar
基金
国家甜菜现代农业产业技术体系“品质与质量检测”(CARS-170503)
黑龙江省教育厅高校基本科研业务费专项资金项目(HDJCCX-201614).
