| 大豆低聚糖研究进展 |
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| 引用本文： | 田颖. 大豆低聚糖研究进展[J]. 饮料工业, 2008, 11(7): 3-6 |
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| 作者姓名： | 田颖 |
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| 摘 要： | 介绍了大豆低聚糖的结构、理化特性、生理功能和生产工艺，并阐述了其在食品饮料工业中的应用。
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| 关 键 词： | 大豆低聚糖 进展 应用 |
Progress in study on soybean oligosaccharides |
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| TIAN Ying. Progress in study on soybean oligosaccharides[J]. Beverage Industry, 2008, 11(7): 3-6 |
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| Authors: | TIAN Ying |
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| Abstract: | The characteristics of soybean oligosaccharides （structure, physiochemical properties, physiological functions and production technology）were described in the article. In addition, their use in the food and beverage industries was elaborated. |
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| Keywords: | soybean oligosaccharides progress use |
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