摘要
介绍了大豆低聚糖的结构、理化特性、生理功能和生产工艺,并阐述了其在食品饮料工业中的应用。
The characteristics of soybean oligosaccharides （structure, physiochemical properties, physiological functions and production technology）were described in the article. In addition, their use in the food and beverage industries was elaborated.
出处
《饮料工业》
2008年第7期3-6,共4页
Beverage Industry
关键词
大豆低聚糖
进展
应用
soybean oligosaccharides
progress
use
