摘要
对桑葚的植物化学成分和其在食品加工中的研究现状进行了详细的综述。桑葚营养成分丰富,且具有多种生理功效,在食品工业中有着可观的发展前景。
The phyto-chemical components and research progress on the food processing of mulberry were detailly introduced. Mulberry was rich in nutrients , and had various physiological functions , will had considerable prospect.
出处
《食品研究与开发》
CAS
北大核心
2015年第7期127-130,共4页
Food Research and Development
关键词
桑葚
植物化学成分
食品加工
mulberry
phyto-chemical components
food processing
