| 牡蛎食品的研究进展 |
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| 引用本文： | 郭玉华,曾名勇,刘尊英,董士远,杨会成. 牡蛎食品的研究进展[J]. 食品与发酵工业, 2007, 33(3): 91-95 |
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| 作者姓名： | 郭玉华 曾名勇 刘尊英 董士远 杨会成 |
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| 作者单位： | 中国海洋大学食品科学与工程学院,山东青岛,266003 |
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| 摘 要： | 牡蛎是沿海地区常见的一种贝类,以其独特的风味、丰富的营养而深受人们的喜爱。文中介绍了牡蛎保健功能的研究进展、功能性牡蛎食品开发现状、高新技术在开发功能性牡蛎食品中的应用现状,并分析了功能性牡蛎食品的开发前景和存在的问题。
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| 关 键 词： | 牡蛎 功能 开发利用 |
| 修稿时间： | 2006-12-07 |
Advances on the Research of Healthful Functional Food Originated from Oyster |
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| Guo Yuhua,Zeng Mingyong,Liu Zunying,Dong Shiyuan,Yang Huicheng. Advances on the Research of Healthful Functional Food Originated from Oyster[J]. Food and Fermentation Industries, 2007, 33(3): 91-95 |
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| Authors: | Guo Yuhua Zeng Mingyong Liu Zunying Dong Shiyuan Yang Huicheng |
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| Abstract: | Oyster,a highly flavoured and nutrition food,is a kind of common shellfish in the coastal area and are widely consumed by the people. This paper briefly advances in the research and developments of oyster functions,functional oyster food and application of hytechnology in functional oyster. The prospects and problems of functional oyster food were also analysed . |
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| Keywords: | oyster function exploitation |
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