食品工业科技2012，Vol.33Issue(11)：418-421,425,5.
发酵果蔬汁的功能特性研究进展
Research progress in functional characteristics of fermented fruit and vegetable juices
陈历水 1丁庆波 1吴伟莉 1刘佳 1苏晓霞 1赵芸1
作者信息
- 1. 中粮集团有限公司食品研发中心,北京100020
- 折叠
摘要
Abstract
Fermented fruit and vegetable juices is a nutritional food with developing potential. The addition of lactic acid bacteria and yeast endows produces a special flavor and new nutritional and functional characters. In this paper,the nutritional and functional characteristics of fermented juice were reviewed,including the regulation of gastrointestinal flora,immune regulation,inhibition of tumor cell growth,antioxidant cholesterollowering abilities and biological antagonism in vitro.关键词
发酵果蔬汁/营养功能/保健功能Key words
fermented fruit and vegetable juices nutritional character functional characters分类
轻工纺织引用本文复制引用
陈历水,丁庆波,吴伟莉,刘佳,苏晓霞,赵芸..发酵果蔬汁的功能特性研究进展[J].食品工业科技,2012,33(11):418-421,425,5.
