金针菇菌盖与菌柄的营养评价OA北大核心CSCDCSTPCD
Nutritional evaluation of flammulina cap and stipe
对金针菇子实体和菌柄的营养成分即蛋白质、脂肪、水、多糖、粗纤维、灰分、干物质、总糖和氨基酸进行分析和评价,结果表明,金针菇含有丰富的营养成分,具有高蛋白、低脂肪的特点,这对金针菇的进一步开发利用提供实验数据。
The nutrition constituent of sporocarp and stipe of flammulina velutipes,such as protein,fat,water,polysaccharide,crude fiber,ash content,dry weight,total sugar and amino acid was analyzed and evaluated.The result indicated that flammulina velutipes contained rich nourishment composition and had the characteristics of high protein and low adipose,which provided experimental data for the further development and utilization of flammulina velutipes.
向莹;陈健;金鑫
华南理工大学轻工与食品学院,广东广州510640华南理工大学轻工与食品学院,广东广州510640无限极中国有限公司,广东广州510620
轻工纺织
金针菇子实体菌柄成分
flammulina velutipessporocarpstipecomposition
《食品工业科技》 2012 (10)
349-352,368,5
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