杨梅的综合研究与利用  

Progress of the research on Myrica rubra and its potential as a resource of food

作　　者：吴亚梅[1] 陈健[1] 李维锋[1] 林庆生[1] 

机构地区：[1]华南理工大学轻工与食品学院,广州510640

出　　处：《食品科技》2007年第10期75-78,共4页Food Science and Technology

摘　　要：对杨梅的营养保健、生物学特性、化学成分及其开发利用的研究进展进行了介绍,以推动开发利用我国丰富的杨梅资源。This paper summarizes the progress of studies on the basic biological characters, active compositions, health protection functions and the application of Myrica rubra （Lour.）Sieb.et Zucc. in order to make full use of this plant whose resources are rich in our country.

关 键 词：杨梅 生物活性 保健功能 研究进展 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]