学术
国际标准刊号：ISSN 1673-1689
国内统一刊号：CN 32-1146
摘 要:
对莼菜加工中的关键技术，莼菜加工品的研究开发现状，莼菜多糖的提取、分离和纯化方法，莼菜多糖的结构及生理功能等方面的研究进展进行综述，并指出存在的主要问题和今后的研究方向。[著者文摘]
文章出处:
《食品与生物技术学报》-2007年26卷6期 -117-121页
Journal of Food Science and Biotechnology
栏目信息:
分 类 号:
文献标识码:
A
文章编号:
1673-1689（2007）06-0117-05
Research Progress in Processing of Brasenia schreberi
WANG Qiang , TIAN Jin-qiang （1. Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100094, China; 2. School of Food Science and Technology, Jiangnan University, Wuxi 214122, China）
Abstract:
The progress of the processing of Brasenia schreberi, including its key technology in the process, the current study and exploitation of its product, the method of extraction, separation and purification of its polysaccharide, the structure and physiological function of the polysaccharide were reviewed in this manuscript. Furthermore, the main problems and future direction in research was proposed.[著者文摘]
Key words:
Brasenia schreberi; processing technology; research progress
收稿日期: 2007-01-19
基金资助:
中国农业科学院二级岗位杰出人才基金项目.
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