芽苗菜的发芽技术及营养价值的研究进展  

Research Progress on Germination Techniques and Nutritional Value of Sprouts

作　　者：刘一静[1] 秦倩 张驰松[1] 涂彩虹[1] 冯骏[1] 狄飞达 LIU Yijing, QIN Qian, ZHANG Chisong, TU Caihong, FENG Jun, DI Feida(Chengdu Academy of Agriculture and forestry Sciences,Chengdu 61110)

机构地区：[1]成都市农林科学院,成都611100

出　　处：《食品工业》2018年第10期265-268,共4页The Food Industry

摘　　要：近年来,芽苗菜的产量和营养等相关研究得到很多关注,各种豆类芽苗菜产品层出不穷。综述芽苗菜的研究境况、培养技术、营养功能、用途等,为芽苗菜功能性产品的开发及利用研究提供借鉴与参考。In recent years, there are many researches focus on the production and nutrition of sprouts. A variety of bean sprouts appear on the market. The present situation, cultivation techniques, nutritional functions and uses of sprouts were reviewed, and reference for the development and utilization of functional sprouts products was provided.

关 键 词：芽苗菜 蛋白质 左旋多巴 大豆异黄酮 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]