| 浅谈大豆的开发与利用 |
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| 引用本文： | 张生方. 浅谈大豆的开发与利用[J]. 四川食品与发酵, 2002, 38(1): 50-52 |
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| 作者姓名： | 张生方 |
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| 作者单位： | 河南油田五一社区服务队,413132 |
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| 摘 要： | 本文通过大豆的保健性、功能性、组织形成性、营养保持和强化性,以及药用价值等方面的论述,使社会及商家对大豆的开发与利用有一个足够的认识,从而更好地拉动我国大豆食品的消费、提高国民的健康素质,并进一步拉动农村经济及相关产业的发展。
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| 关 键 词： | 大豆蛋白 营养保健性 功能性 药用价值 卵磷脂 |
| 文章编号： | 1671-6892-(2002)01-0050-03 |
Disussing of the Development and Utilization of Soybean |
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| Zhang Shengfang. Disussing of the Development and Utilization of Soybean[J]. Sichuan Food and Fermentation, 2002, 38(1): 50-52 |
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| Authors: | Zhang Shengfang |
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| Abstract: | This paper introduced some respects of soybean such as its health protection, function, tissue forming, nutrition protection and intensify and its value in medicine. After reading this paper, we expect that the reader have a enough recognization of soybean, and improve the consumption of it and the health quality of human, also improve the development of countryside economy and other industries related to it. |
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| Keywords: | soybean protein health and nutrition protection medicine value lecithin |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
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