核桃仁及内种皮营养与功能成分分析研究进展

被引：62

作者：

冯春艳

荣瑞芬

刘雪峥

机构：

[1] 北京联合大学师范学院

来源：

食品工业科技 | 2011年 / 32卷 / 02期

关键词：

核桃仁; 内种皮; 营养与功能成分;

D O I：

10.13386/j.issn1002-0306.2011.02.089

中图分类号：

TS255.6 [坚果加工食品];

学科分类号：

083203 [农产品加工及贮藏工程];

摘要：

核桃是营养价值极高的食物,含有丰富的营养及功能成分,为充分了解和利用核桃的营养与保健功效,分别对国内外核桃仁及其内种皮的营养与功能成分的分析测定研究进展进行了综述。

引用

页码：408 / 411+417 +417

页数：5

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