| 桑椹食品的开发探讨 |
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| 引用本文： | 王储炎,范涛,桂仲争,贾俊强,武必虎.桑椹食品的开发探讨[J].食品工业,2011(3). |
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| 作者姓名： | 王储炎 范涛 桂仲争 贾俊强 武必虎 |
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| 作者单位： | 江苏科技大学;安徽省农业科学院蚕桑研究所;中国农业科学院蚕业研究所; |
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| 基金项目： | 安徽省农业科学院院长青年基金(No:09A0503)资助 |
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| 摘 要： | 该文重点介绍了桑椹的营养成分和生理功能,并就桑椹食品的研究意义和生产现状进行了阐述,最后就桑椹食品的开发策略提出了几点建议。
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| 关 键 词： | 桑椹 营养成分 生理功能 生产现状 开发策略 |
The research and development of Mulberry |
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| Wang Chu-yan,,Fan Tao,Gui Zhong-zheng,Jia Jun-qiang,Wu Bi-hu .Jiangsu University of Science , Technology,.Sericultural Research Institute,Anhui Academy of Agricultural Science.The research and development of Mulberry[J].The Food Industry,2011(3). |
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| Authors: | Wang Chu-yan Fan Tao Gui Zhong-zheng Jia Jun-qiang Wu Bi-hu Jiangsu University of Science Technology Sericultural Research Institute Anhui Academy of Agricultural Science |
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| Affiliation: | Wang Chu-yan1,2,3,Fan Tao2,Gui Zhong-zheng1,Jia Jun-qiang1,Wu Bi-hu2 1.Jiangsu University of Science and Technology(Zhenjiang 212003),2.Sericultural Research Institute,Anhui Academy of Agricultural Science(Hefei 230061),3.The Sericultrual Research Institute,Chinese Academy of Agricultural Sciences(Zhenjiang 212018) |
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| Abstract: | The nutrition constituents and physiological functions of Mulberry are introduced; Then the article analyzed the significance of research,summarized the production present status and technical development of Mulberry.At last advice for developing Mulberry are proposed. |
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| Keywords: | mulberry nutrition constituents physiological function production present status Advice |
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