南瓜活性成分及其深加工食品研究进展  

Research progress on active ingredients of pumpkin and its deep processed food

作　　者：杨晓惠 韦云路 李菲 李全宏 YANG Xiao-hui;WEI Yun-lu;LI Fei;LI Quan-hong(College of Food Science and Nutrition Engineering,China Agriculture University,National Engineering Research Center for Fruit and Vegetable Processing,Key Laboratory of Agriculture Ministry for Fruit and Vegetable Processing,Beijing 100083,China)

机构地区：[1]中国农业大学食品科学与营养工程学院国家果蔬加工工程技术研究中心农业部果蔬加工重点开放实验室,北京100083

出　　处：《粮食与油脂》2021年第7期4-7,共4页Cereals & Oils

基　　金：南瓜产业技术研究与示范2015(21175054)。

摘　　要：对国内外关于南瓜生物活性物质、生理功能及南瓜深加工食品的研究进展进行了综述,旨在为促进南瓜产业的发展提供参考.The research progress on pumpkin bioactive substances,physiological functions and pumpkin deep processed food at home and abroad was reviewed,in order to provide reference for promoting the development of pumpkin industry.

关 键 词：南瓜 活性成分 生物功能 深加工食品 

分 类 号：TS201.2[轻工技术与工程—食品科学]