摘要
豆渣是一种具有较高营养价值的农产品副产物,对豆渣的研究具有重要的意义。通过发酵的方法可以使得豆渣的营养价值、应用价值进一步提高,本文从发酵豆渣的功能性、应用研究及未来研究趋势几个方面进行了论述。
It is an interesting research on soybean dregs which are one of the industrial by-products with high nutritional value. The dregs nutritional and applicational value could be further enhanced by fermentation. This paper illustrated some issues about soybean dregs as follows： the functionality of fermented dregs, the application of fermented dregs in various fields and the future research trend of the fermented soybean dregs.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2008年第5期475-478,共4页
Food Science
关键词
发酵豆渣
功能性
fermented okara
functionality
