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中国精品科技期刊2020
唐明礼, 王晓琳, 陈妍婕, 刘利霞, 王勃, 刘贺, 何余堂, 惠丽娟, 马涛. 全谷物的功能特性评价[J]. 华体会体育, 2015, (06): 395-399. DOI: 10.13386/j.issn1002-0306.2015.06.077
引用本文: 唐明礼, 王晓琳, 陈妍婕, 刘利霞, 王勃, 刘贺, 何余堂, 惠丽娟, 马涛. 全谷物的功能特性评价[J]. 华体会体育, 2015, (06): 395-399. DOI: 10.13386/j.issn1002-0306.2015.06.077
TANG Ming-li, WANG Xiao-lin, CHEN Yan-jie, LIU Li-xia, WANG Bo, LIU He, HE Yu-tang, HUI Li-juan, MA Tao. Evaluation of the functional properties of whole grains[J]. Science and Technology of Food Industry, 2015, (06): 395-399. DOI: 10.13386/j.issn1002-0306.2015.06.077
Citation: TANG Ming-li, WANG Xiao-lin, CHEN Yan-jie, LIU Li-xia, WANG Bo, LIU He, HE Yu-tang, HUI Li-juan, MA Tao. Evaluation of the functional properties of whole grains[J]. Science and Technology of Food Industry, 2015, (06): 395-399. DOI: 10.13386/j.issn1002-0306.2015.06.077

全谷物的功能特性评价

Evaluation of the functional properties of whole grains

  • 摘要: 随着经济发展和国民健康保健意识逐渐增强,健康已成为人们生活的主题。全谷物对人体具有增强饱腹感、清除自由基、预防疾病等多种保健功能。本文叙述了全谷物对人体健康的功效,分析了全谷物发展的制约条件并展望了其发展前景。 

     

    Abstract: With the economic development and the gradual enhancement of national health care awareness,health had been became the subject of people's lives. Enhance satiety,scavenging free radicals,disease prevention and other health functions had been possessed by the whole grains,which described the effect on human health of whole grains,analyzed restraint in the development of whole grains and forecast development prospects.

     

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