食品与发酵工业2015，Vol.41Issue(9)：247-252,6.DOI:10.13995/j.cnki.11-1802/ts.201509047
发酵豆制品的功能性及其机理研究现状
Research progress on functional activity and mechanism of fermented soybean food
摘要
Abstract
With the development of fermentation industry, Chinese traditional fermented soybean food production has changed from condiments to new function nutritional foods step by step.Many physiological functions such as antioxidant, anti-aging, lowering blood pressure, reducing blood lipid and inhibiting tumor growth make fermented soybean products not only occupy an important position in the Asian diet, but also be more and more favored by Western countries.This paper reviewed the new research progress on function and mechanism of fermented soybean products in china and abroad in recent years, in order to provide theoretical basis for the development of functional fermented soybean products industry.关键词
发酵豆制品/功能性/机理/进展Key words
fermented soybean food/functional/mechanism/progress引用本文复制引用
李雪,陈雪,吴长庆,崔承弼..发酵豆制品的功能性及其机理研究现状[J].食品与发酵工业,2015,41(9):247-252,6.基金项目
延大科合字(2014)第001号 （2014）
