| 菌类食品的功能特性及开发前景 |
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| 引用本文： | 危贵茂,付桂荣,袁诚,欧阳建华.菌类食品的功能特性及开发前景[J].食品研究与开发,2006,27(2):94-95,98. |
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| 作者姓名： | 危贵茂 付桂荣 袁诚 欧阳建华 |
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| 作者单位： | 抚州职业技术学院生物与食品工程系,江西,抚州,344106 |
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| 摘 要： | 本文介绍了菌类食品的生理活性物质及其功能特性，归纳了菌类食品的医疗和保健作用，展望了菌类食品未来的开发前景。
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| 关 键 词： | 食用菌 功能食品 功能特性 开发 |
| 收稿时间： | 2005-10-23 |
| 修稿时间： | 2005-10-23 |
FUNCTIONAL CHARACTERISTICS AND DEVELOPMENTAL PROSPECTS OF FOOD MADE FROM MUSHROOM KINDS |
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| WEI Gui-mao,FU Gui-rong,YUAN Cheng,OUYANG Jian-hua.FUNCTIONAL CHARACTERISTICS AND DEVELOPMENTAL PROSPECTS OF FOOD MADE FROM MUSHROOM KINDS[J].Food Research and Developent,2006,27(2):94-95,98. |
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| Authors: | WEI Gui-mao FU Gui-rong YUAN Cheng OUYANG Jian-hua |
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| Affiliation: | Department of Biology and Food Engineering, Fuzhou Vocation and Technical College,Fuzhou 344106,China |
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| Abstract: | This paper introduced physiological substance and functional characteristics of food made from mushroom kinds, reviewed their medical actions and health functions, and forecast their prospects of development in the future. |
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| Keywords: | mushroom functional food functional characteristics development |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
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