浅析发酵工艺在增强豆类产品营养价值中的应用
Analysis of the Application of Fermentation Technology in Enhancing the Nutritional Value of Legume Products
朱旭东1
作者信息
- 1. 辽宁省粮食和物资储备事务服务中心,辽宁 沈阳 110032
- 折叠
摘要
本研究分析了不同发酵条件,如温度、时间、菌种等对豆类产品营养成分的影响,旨在为豆类产品的加工提供理论依据.
Abstract
This study analyzed the effects of different fermentation conditions,such as temperature,time,and strain on the nutritional composition of legume products,aiming to provide a theoretical basis for the processing of legume products.
关键词
发酵工艺/豆类产品/营养价值/氨基酸/生物利用度Key words
fermentation technology/legume products/nutritional value/amino acids/bioavailability引用本文复制引用
出版年
2024
NETL
NSTL
万方数据