| 腐乳研究新进展 |
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| 引用本文： | 彭湘屏,卢红梅. 腐乳研究新进展[J]. 中国调味品, 2010, 35(2) |
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| 作者姓名： | 彭湘屏 卢红梅 |
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| 作者单位： | 贵州大学,贵州省发酵工程与生物制药重点实验室,贵阳,550003;贵州大学化学工程学院,贵阳,550003 |
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| 摘 要： | 文章简要介绍了腐乳的营养价值与保健功能、研究现状及发展前景,并在分析其存在问题的基础上提出了一些新颖的观点。
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| 关 键 词： | 腐乳 营养与保健 研究现状 质量安全 |
New progress of research on sufu |
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| PENG Xiang-ping,LU Hong-mei. New progress of research on sufu[J]. China Condiment, 2010, 35(2) |
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| Authors: | PENG Xiang-ping LU Hong-mei |
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| Affiliation: | PENG Xiang-ping1,2,LU Hong-mei1,2(1.Guizhou Province Key Laboratory of Fermentation Engineering , Biopharmacy,Guizhou University,Guiyang 550003,China,2.College of Chemistry , ChemicalEngineering Engineering,China) |
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| Abstract: | The paper briefly describes the nutritional value and health functions,research status and development prospects of sufu.Some new viewpoints about research and development of sufu were proposed based on questions of its existence. |
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| Keywords: | sufu nutritional and health functions research status quality and safety |
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