食品与机械2018，Vol.34Issue(1)：173-176,4.DOI:10.13652/j.issn.1003-5788.2018.01.035
食用槟榔加工工艺及其化学与微生物污染研究进展
Research progress on processing technology, chemical and microbial contamination of edible areca nut
摘要
Abstract
The main technology,the development trend and the risks of chemical and microbial contaminationof edible arecanutwere dicussed in this paper.At the same time,it elaborated the current research status of quality and safety control technology in its processing.Furthermore,the research focus of edible arecanut processing technology in the future was pointed out.关键词
食用槟榔/加工工艺/质量安全风险Key words
edible arecanut/processing technology/quality and safety risk引用本文复制引用
邓建阳,李浩,蒋雪薇,姚力,许延涛,卢克强..食用槟榔加工工艺及其化学与微生物污染研究进展[J].食品与机械,2018,34(1):173-176,4.基金项目
湖南省工程中心开放基金项目(编号:2015GCZX07) （编号:2015GCZX07）
长沙市科技计划重大专项(编号:kq1601013) （编号:kq1601013）
