摘要
介绍了黑豆的营养成分及功能,同时阐述了国内外对黑豆及其主要成分的提取、物性分析及在各行业应用方面的研究进展,分析黑豆研发的未来发展趋势并提出对其前景展望的建议。
This paper introduces the nutritional components and functions of black soybeans, and expounded the research progress at home and abroad on the analysis of black soybeans, its physical property and application in the industry as well as suggestions for future development.
出处
《中国食品添加剂》
CAS
北大核心
2015年第7期145-150,共6页
China Food Additives
关键词
黑豆
研究
营养成分
black soybeans
nutritional composition
research
