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蜂粮及发酵蜂花粉产品的研究进展

作  者:
延莎;赵柳微;吴黎明
单  位:
中国农业科学院蜜蜂研究所
关键词:
蜂粮;营养特性;功能特性;发酵蜂花粉
摘  要:
对蜂粮的营养价值、功能特性、发酵过程及发酵蜂花粉的研究进展进行综述,为深度开发蜂花粉发酵食品提供科学依据.
作  者:
YAN Sha;ZHAO Liu-wei;WU Li-ming;Institue of Apicultural Research,Chinese Academy of Agricultural Sciences;College of Food Science and Engineering,Shanxi Agricultural University;
单  位:
YAN Sha%ZHAO Liu-wei%WU Li-ming%Institue of Apicultural Research,Chinese Academy of Agricultural Sciences%College of Food Science and Engineering,Shanxi Agricultural University
关键词:
bee bread;;nutritional property;;functional property;;fermented bee pollen
摘  要:
This paper reviewed the research progress on nutritional and functional properties,fermentation processes,and fermented bee pollen of bee bread,to provide scientific basis for development of fermented bee pollen foods.

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