天然食品抗氧化剂的研究进展  

Research Advancements of Natural Food Antioxidants

作　　者：张雅楠 梁鹏[1] 谢静仪 张怡[1,2,3] ZHANG Ya-nan;LIANG Peng;XIE Jing-yi;ZHANG Yi(College of Food Science,Fujian Agriculture and Forestry University,Fuzhou 350002,China;Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch,Fujian Agriculture and Forestry University,Fuzhou 350002,China;China-ireland International Cooperation Centre for Food Material Science and Structure Design,Fujian Agriculture and Forestry University,Fuzhou 350002,China)

机构地区：[1]福建农林大学食品科学学院,福州350002 [2]福建省特种淀粉品质科学与加工技术重点实验室,福州350002 [3]中爱国际合作食品物质学与结构设计研究中心,福州350002

出　　处：《中国食物与营养》2019年第1期67-71,共5页Food and Nutrition in China

摘　　要：综述了目前几种天然抗氧化剂种类的开发与应用,并探讨了国内外天然食品抗氧化剂的未来发展趋势。The paper systematically reviewed the development and application progress of several kinds of natural food antioxidants,and prospected further trend of natural food antioxidants.

关 键 词：天然食品抗氧化剂 研究进展 

分 类 号：TS202.3[轻工技术与工程—食品科学]