胡柚果醋的研究现状及其进展  

Current Research Status and Progress of Huyou Tangelo Vinegar

作　　者：陆胜民[1] 刘欠欠[2] 杨颖[1] 陶宁萍[2] 

机构地区：[1]浙江省农业科学院食品加工研究所,浙江杭州310021 [2]上海海洋大学食品学院,上海201306

出　　处：《食品与发酵科技》2009年第4期19-21,31,共4页Food and Fermentation Science & Technology

摘　　要：本文介绍了常山胡柚果实的营养成分与生理功能,综述了国内外果醋的研究现状,叙述了生产胡柚果醋的必要性与有利因素,讨论了胡柚果醋的研究现状及其发展前景。In this article, the nutritional components and physiological functions of Changshanhuyou Tangelo fruit were introduced, and the current status of research on fruit vinegar at home and abroad was summarized. The necessity and advantageous factors of producing Changshanhuyou Tangelo vinegar were stated and the research progress and development prospect of the vinegar were also discussed.

关 键 词：常山胡柚 果醋 研究现状 发展前景 

分 类 号：TS255.47[轻工技术与工程—农产品加工及贮藏工程]