食用菌小奥德蘑的营养成分及功能活性研究进展  

Research progress on the nutritional components and biological activities of Oudemansiella

作　　者：郭艳芳 王琦 陈屏[2] 李慧芬 GUO Yan-fang;WANG Qi;CHEN Ping;LI Hui-fen(College of Plant Protection,Engineering Research Center of Chinese Ministry of Education for Edible and Medicinal Fungi,Jilin Agricultural University,Changchun 130118,Jilin,China;College of Life Sciences,Jilin Agricultural University,Changchun 130118,Jilin,China)

机构地区：[1]吉林农业大学植物保护学院,食药用菌教育部工程研究中心,吉林长春130118 [2]吉林农业大学生命科学学院,吉林长春130118

出　　处：《粮食与油脂》2022年第3期37-40,48,共5页Cereals & Oils

基　　金：国家食用菌产业技术体系(CARS20-08B);泰山领军人才项目(LJNY201611)。

摘　　要：综述了小奥德蘑(Oudemansiella)的营养成分及其功能生物活性,并对小奥德蘑在食品方面的应用前景进行了展望。The research progress on nutritional components and biological activities of Oudemansiella were reviewed to provide a reference for further development and application in food industry of Oudermansiella resources.

关 键 词：小奥德蘑 营养成分 生物活性 

分 类 号：TS201.2[轻工技术与工程—食品科学]