| 南瓜的功能特性及其深加工 |
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| 引用本文： | 王燕,车振明.南瓜的功能特性及其深加工[J].食品研究与开发,2005,26(3):7-10. |
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| 作者姓名： | 王燕 车振明 |
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| 作者单位： | 西华大学生物工程学院,成都,610039 |
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| 摘 要： | 综合叙述了南瓜的营养价值和药用价值两方面功能特性，并且介绍了南瓜深加工的现状及其开发前景。
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| 关 键 词： | 南瓜 功能特性 深加工 营养价值 药用价值 |
FUNCTIONAL CHARACTER AND DEEP PROCESSING OF PUMPKIN |
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| WANG Yan,CHE Zhenming.FUNCTIONAL CHARACTER AND DEEP PROCESSING OF PUMPKIN[J].Food Research and Developent,2005,26(3):7-10. |
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| Authors: | WANG Yan CHE Zhenming |
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| Affiliation: | WANG Yan CHE Zhenming,College of Bioengineering of XiHua University,Chengdu,610039 |
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| Abstract: | This paper introduces the functional character of pumpkin in its nutritional value and medical value. And it makes further introduction to the present state in pumpkin deep processing and its development. |
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| Keywords: | pumpkin functional character deep processing pumpkin product |
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