| 苦瓜的营养保健功能及加工工艺 |
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| 引用本文： | 张雁,徐志宏,张名位.苦瓜的营养保健功能及加工工艺[J].现代食品科技,2000,16(2):24-25,73. |
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| 作者姓名： | 张雁 徐志宏 张名位 |
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| 作者单位： | 1. 广东省农业科学院生物技术研究所广州 510640
2. 广东省功能食品重点实验室 |
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| 摘 要： | 概述了苦瓜的主要化学成分及其医疗作用和营养保健功能,并介绍了苦瓜饮料、苦瓜速溶饮料、苦瓜脯及酸辣苦瓜的加工方法.
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| 关 键 词： | 苦瓜 功能成分 加工工艺 |
The nutritional and medical functions of Bitter gourd and its processing technology |
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| Zhang Yuan et al..The nutritional and medical functions of Bitter gourd and its processing technology[J].Modern Food Science & Technology,2000,16(2):24-25,73. |
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| Authors: | Zhang Yuan |
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| Affiliation: | Zhang Yuan et al. |
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| Abstract: | The main chemical components of bitter gourd and its medical functions as well as nutritional functions were briefly described in this paper. In addition, the processing ways of bitter gourd products such as bitter gourd bever- age, instant bitter gourd ,candied bitter gourd and vinegar- pepper bitter gourd were ah introduced. |
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| Keywords: | bitter gourd functional components |
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